Using a large pan, soften the onions and garlic in the oil then add the mince. Keep stirring the mince until browned. Then add the tomatoes, mushroom, courgette, puree, sugar and stock cube. You can chop the tomatoes in the pan. Season with freshly ground black pepper and simmer for at least 20 minutes.

This is a regular meal in our house, as both my husband and son love it! You can freeze several double portions and then adapt it to have as a chilli or to use in a shepherds pie or lasagne.



Serves approx 10

  • 2 tbsp olive oil
  • 4 onions
  • 4 cloves garlic
  • 1.5kg lean beef mince
  • 2 tins plum tomatoes
  • 1 large courgette finely chopped
  • 250g mushrooms finely chopped
  • 2 tbsp tomato puree
  • 2 tsp sugar
  • 1 vegetable stock cube