500g minced beef (5% fat)
1 large brown onion (finely chopped)
2 cloves of garlic (finely chopped)
2 cans of tinned tomatoes (chopped)
1 can (tinned tomatoes) of cold water
1 beef stock cube (gel)
4 tablespoons tomato paste
1 medium parsnip (finely chopped)
1 medium carrot (finely chopped)
4 mushrooms (finely chopped
1/2 zucchini (courgette) finely chopped
1 teaspoon of dried mixed herbs
2 dried bay leaves
Brown the mince in a large wok, drain the fat and discard. Set the browned mince to one side and keep warm.
In the same wok, brown the onions and garlic in a little olive oil.
Add the minced beef, along with the rest of the ingredients and simmer for approximately 45 minutes.
Stir periodically to stop the bottom from sticking.
Take out the bay leaves.
Serve with your favourite pasta, over a baked potato or for the base of lasagne.
I chop the vegies in a food processor to save time. With this recipe, it is designed for a family of 4 and for half to be frozen for another meal. Feel free to add any vegies that you have left over in your fridge.