INGREDIENTS
400g beef mince
1 onion finely chopped
fresh crushed garlic
1 small tin or packet of tomatoe paste
a little beef stock
Himilayan salt
ground black pepper
olive oil
1 tbls Italian mixed herbs
a handful of fresh chopped parsley
3 grated tomatoes, skins removed
METHOD
Sauté onion and garlic in a little olive oil on a low heat. Add the mince breaking it up with your spoon until it has changed colour. Using a masher, mash the mince till it is fine and there are no lumps. Add the herbs, spices and the parsley. Mix well. Add the tomatoe paste, tomatoes and a little beef stock. Mix and let it simmer for 30 minutes or until the mince is tender and the liquid reduced.
NOTES
Put the tomatoes into boiling water for a while to remove the skins.
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