Gather supplies! I used 2 shallots, but you can use any kind of onion. I used a stock jelly instead of a dried stock cube.
Peel and chop your onion
Add onion to olive oil in a pot on medium heat
If you're using fresh garlic, add it when the onions look like this (almost transparent) and turn the heat down.
Onions done! Take the pot off the stove and turn the heat up high. When the stove is nice and hot, return the pot to the stove and add the mince.
Add salt and pepper while the mince browns. Make sure to break up any lumps with your spoon. You want a fine texture.
Turn the heat way down and add tomato paste, tin of tomatoes and crushed garlic
Looking yummy! Add chutney, worcestershire sauce, 50ml water, origanum and coriander.
Add the beef stock and let it bubble away on a low heat. When you're happy with the consistency, take the pot off the heat.
Serve with pasta and lots of parmesan!
- 400.0g Extra lean beef mince
- 1.0Tbsp Garlic
- 3.0Tbsp Dried origanum
- 1.0Tbsp Fruit chutney
- 1.0Tbsp Worcestershire sauce
- 1.0tsp Dried coriander
- 60.0ml Good quality tomato paste
- 1.0ml Tin chopped tomatoes
- 1.0Tbsp Olive oil
- 1.0 Small to medium onion
- 1/2 Cube beef stock