Preparation time 15 minutes.
Cooking time 40 minutes.
Best made in heavy-based pot
2 tablespoons olive oil
1 strip of bacon, cut into small pieces
1 carrot, finely diced
1 stalk celery, finely diced
1 onion, finely chopped
2 large cloves garlic, finely chopped
500 grams minced beef
1 ½ cups chicken or vegetable stock
½ cup tomato paste
Salt and pepper to taste
Heat the oil in a heavy-based pot. Add the bacon, carrot, celery, onion and garlic and cook until wilted. Add the meat. Brown while stirring to break up the clumps. Mix in the stock and bring to a boil. Add the tomato paste, stir well and cover the pot. Cook over low heat about 30 minutes, remove the lid and cook for another 10 minutes until you have a thick, rich sauce. Sprinkle with salt and pepper to taste.
Keep for 5 days refrigerated, or freeze.