An oldie but a goodie! I make a huge pot of this and get enough for Spag Bol and a Lasagna. The sauce is packed with secret veggies so it is perfect for fussy eaters! If you are doing both, double up on quantities.
1.2 kg Minced Beef
1 Large Carrot, whizzed in a food processor
2 Sticks Celery, whizzed in a food processor
1 Large Onion, whizzed in a food processor
2 Garlic Cloves, crushed
2 Tins Chopped Tomatoes
2 tbsp Tomato Purée
1 tsp Oregano (dried)
350g Mushrooms, sliced
200ml Beef Stock
150ml Red Wine(give or take a bit😂😂)
Dash of Olive Oil
Start by browning the mince in a large heavy pot. Keep the heat quite high, and break it up so it is nice and fine with a wooden spoon. I like to minimise the fat content in my cooking, so as I am going along, I pour a lot of the fat out of the mince, not all of it! Some may argue this compromises the taste, however I beg to differ.
Remove mince from the pan. Add a dash of olive oil and heat, throw in the onions. Soften for 5-7 mins.
Add the carrot, celery and garlic and continue to soften for another 3-4 mins.
Return the beef to the pot.
Chuck in the mushrooms.
Add the oregano and mix through.
Add the tomato purée and mix through.
Add the wine and cook for two mins.
Add the tins of tomatoes and the beef stock, bit by bit. Don’t add it all if it is looking too sloppy.
Cover and turn down the heat to a gentle simmer for 30-40 mins.
Serve with your pasta of choice and enjoy!