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Beef Mince Sauce

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Servings: 6 portions
Ingredients Method Notes

Ingredients
  

  • 750 g beef mince
  • a hefty squeeze of tomato purée
  • 1 can finely chopped tomatoes with garlic, or add garlic granules
  • a few dashes of all-purpose spice mix optional
  • 1 tbsp dried oregano (or mixed herbs)
  • 1 splash of cream
  • salt and pepper to taste

Method
 

  1. Make a big batch of spice mix to use in this and other recipes
  2. Tip 750g beef mince into a cold saucepan. Don't add oil, don't preheat the pan. Just put the meat straight in. You can crumble it up with your hands or with a wooden spatula.
  3. Add a hefty squeeze of tomato purée and stir through. Let it cook off.
  4. Turn the heat to medium-high. Using a spatula, keep breaking the mince apart as the pan heats up. Keep going until there's no pink left. Yes, it's not as fancy as browning in oil with a sofritto, but this is for ADHD brains, not your Italian nonna.
  5. Pour in 1 can finely chopped garlic tomatoes. Stir to combine.
  6. Add a 3-4 TBSP of all-purcpose spice mix, taste, and add more if needed. Add 1 TBSP dried oregano and season with salt & pepper to taste.
  7. Add a splash of cream and stir through.
  8. Turn off the hob, put the lid on, and leave it to sit for 10–15 minutes.
  9. Transfer to freezer trays (250ml / 1 cup portions work well). Put them straight in the fridge uncovered to cool.
  10. Once chilled, place the covers onto the trays and transfer to the freezer.

Notes

Keeps in the fridge for up to 3 days or freeze in portions for up to 3 months.