This is one of the recipes I make this a lot and freeze it in portions for a quick microwave meal during the week. As the fella works shifts and on alternate weeks eats his dinner at work, it’s really handy for him. Simples! (photos to follow :))
Ingredients (serves 4-6):
1lb steak mince
Large onion (diced)
5/6 mushrooms (chopped)
Half a red pepper (diced)
500g passata (or two cans of chopped tomatoes)
2 x gloves garlic (minced or finely chopped)
2 x tspn oregano
1 tbsp tomato puree
Meat or vegetable stock (just whatever you have)
1/2 tbsp olive oil
Handful of fresh basil
Salt and pepper
Brown the mince in a pan with the chopped onions and garlic over a medium heat. If you have good quality, grass fed beef, there’s no need to drain the fat off when it’s brown. If the quality isn’t great drain off the fat by sieving the mixture and pouring boiling water over it.
Add the passata to the pan, along with the red peppers and mushrooms, puree, oregano and olive oil (if you’ve drained the fat off). Mix it all together thoroughly and turn down to simmer for about 30 minutes, checking and stirring occasionally.
Add in your stock (how much depends on how dry your mixture has gotten – enough just to add a bit of extra moisture) and salt and pepper. Leave for another 15-20 minutes, checking occasionally.
Time to give it a taste. Is it salty enough? Is there enough oregano or pepper? Add and simmer for a few minutes until you’re happy with it.
Right at the end of cook courgette noodles or a baked sweet potato! Or if you couldn’t care less about paleo it’s great with any pasta 🙂 Portion up any leftovers and pop them in the freezer.