Recipes

Ingredients

• 2 tablespoons vegetable oil
• 500g beef mince
• 100g pancetta - diced (or streaky bacon)
• 1 medium onion - finely diced
• 1 medium carrot - diced
• 2 cloves of garlic - minced or finely chopped
• 400g tin tomatoes
• 2 tablespoons tomato puree
• 300ml water
• 1.5 teaspoons dried oregano
• 2 tablespoons OXO Beef Concentrated Liquid Stock

Method

1. Heat the vegetable oil in a large pan.
2. Add the beef mince and brown for a few minutes over a medium heat, breaking up any clumps.
3. Add the pancetta/bacon and cook for another 3-4 minutes.
4. Add the onions, carrots and garlic and cook for another 3-4 minutes.
5. Add the tomatoes, puree, water, oregano and OXO Beef Concentrated Liquid Stock
6. Bring to the boil and then reduce the heat so it is on a low simmer.
7. Continue to simmer for at least 15-20 minutes, uncovered. The sauce should thicken up quite a lot in this time (if it becomes too thick and looks like it might stick, add a little water - if it is not thick enough, turn the heat up a little and cook for a while longer). If you have time, cook for longer (up to an hour) - the flavour of the sauce and the texture of the meat improves the longer it is cooked for.

Cook's tip: the carrots and onions can be pureed in a food processor instead of chopping - this will save on preparation time and is ideal if you want to hide some of the vegetables in the sauce for any fussy eaters.

You can replace the OXO Beef Concentrated Liquid Stock with:

• 2 OXO Beef Cubes
• 2-3 teaspoons of OXO Beef Reduced Salt Stock Granules