Like Mama used to make...only quicker!

Apart from being the easiest meat sauce on the planet it tastes just as good as a more elaborate recipes. Use as a base for bolognaise sauce, lasagne or chilli. (see bottom of post for chilli)

Serves: 4
Preparation & Cooking Time: 20 minutes
Effort Level: Dead easy
Shelf Life:  3 days – freeze up to 6 months

Ingredients:
500 g minced beef – 12% or less fat
400 g tin chopped tomatoes
1 onion
3 fat cloves garlic
1 tbsp Knorr liquid Beef stock
1 tablespoon olive oil
1 tbsp tomato puree
1 tbsp dried oregano
2 tbsp water

Equipment:
Food processor
Large frying pan

Here’s What You Do:
Pulse the onion and garlic in the food processor until finely chopped then tip into the frying pan with all the other ingredients.

Place over a high heat and bring to the boil stirring well. Once the sauce is bubbling, reduce to a medium heat and leave to simmer for 15 minutes.

Serve or leave to cool and store for later use.

CHILLI CON CARNE
If you’re making a chilli, omit the olive oil, tomato puree and oregano and replace with the following spices: 2 tsp each of:- crushed chilli flakes, ground cumin and ground coriander. At the end of cooking time, add a can of Heinz baked beans (optional) and finish off with a handful of finely chopped fresh coriander leaves. If you’re making chilli wraps instead, there’s no need to add the beans. I’ve opted for baked beans instead of kidney beans as most of us have a can or two of this good old staple kocking about in the cupboard and I prefer it to kidney beans anyway.

Tags: bolognaise, chilli, lasagna