Serves: 4 | Difficulty: Easy
Prep Time: 5-10 mins | Cook Time: 20-25 mins |Total Time: 30-35 mins.
- Minced beef. (I use lean/lower fat)
- Passata/Tin of tomatoes (I’ll put the variation in method in the notes.)
- Salt and Pepper
- A Green Pepper and a Red Pepper
- A large Onion
- 5 medium Mushrooms
- Tin of Kidney Beans
- 1 Carrot
- Beef stock cube.
- 200ml Water
- Basil, Paprika
- 1Tsp Chilli flakes. (Leave out or increase to taste.)
- Dice your onions and set them frying in a squirt of oil until tender.
- Dice your mushrooms, peppers and carrot into quite small pieces.
- Fry your mince in with your onions and then crumble the stock cube into the cooked meat and onions.
- Add all of your veg, herbs, spices, seasoning and give it a good stir round
- Add your passata and water and stir well.
- Open you tin of beans and rinse them in a sieve, then add them to your pan.
- Give it another stir to make sure its combined nicely and set to simmer on a medium heat for about 15-20 minutes, stirring every now and then.
- The sauce will thicken and should be lovely and rich. Serve with rice and you’re done.
Simply open your tin, put it through a blender and then strain through a sieve into a bowl. If you want to make it from fresh tomatoes, score the skins so that it goes all the way around and over the stalk bit there’s a X. Then put in a pan or bowl of boiling water. Leave them in there for a while and when you remove them the skin should just peel off nicely.
I am not a spice lover, so I use less chilli’s but if you don’t want to use chilli flakes, use fresh chilli’s.