Roughly chop 2 large onions. Fry gently in olive oil in a large pan. Add about 4 crushed cloves of garlic. Fry until clear, about 8 mins.
Add about 1.5kg mince & stir until brown. Throw in some finely chopped carrot and various colour peppers.
Stir in a really good squeeze of tomato purée for about 5 mins before adding 2 tins chopped tomatoes. Rinse the cans with about a glass of red wine into the pan and add about 2 tsp marmite. Bring to boil, reduce heat to low and leave to simmer and reduce.
This is called never ending because you can use it for all sorts. Try using the sauce as a bolognese with pasta, or in a lasagne or cannelloni. Put in a dish & top with normal mash or sweet potato mash for a nice, different shepherds pie. Throw over a jacket potato or fill a wrap for lunch.
Mix in some powdered cumin, chilli & various beans to convert it to a nice chilli. It really is never ending.
- Posted using BlogPress from my iPad
