Method
- In a large saucepan brown the mince over medium/high heat, stirring constantly to break up the meat, then drain off any fat.
- Add the tomatoes and their juices, the herbs, stock and sea salt and pepper.
- Bring to boil, reduce the heat and simmer for 45 to 55 minutes or until most of the sauce has evaporated and the sauce remaining is nice and thick.
Ingredients
500g mince (ground beef)
425g can plum tomatoes
1 tbsp dried Italian herbs
1 cup (250ml) beef stock
Notes
Add some finely chopped onion and freshly crushed garlic to the sauce.
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© 2019 IGA Recipes.