- 2 tablespoon olive oil
- 1 onion, chopped
- 2 clove garlic, crushed
- 500 gram beef mince
- 100 gram button mushrooms, sliced
- 1 carrot, diced
- 1 stalk celery, trimmed and diced
- 400 gram can diced tomatoes
- 1/2 cup water, stock or red wine
- 1 tablespoon tomato paste
- 1 tablespoon chopped parsley, plus extra, to serve
- 1 long baguette, out into 4, halved and toasted
- mixed leaves, to serve
- 1Heat the oil in a large frying pan on medium. Sauté onion and garlic for 2-3 minutes until the onion is tender.
- 2Add mince to the onion mixture and cook for 4-5 minutes until well browned, breaking up with a spoon as it cooks.
- 3Stir in mushrooms, carrot and celery, mixing well. Cook, stirring, for 5 minutes.
- 4Add tomatoes, water and tomato paste. Season to taste, then bring to the boil. Reduce heat and simmer for 10 minutes or until vegetables are tender. Stir in parsley. Serve on toast, sprinkled with extra parsley. Accompany with mixed leaves.
This mixture can be cooled then frozen or refrigerated in required portions. Chicken, lamb or turkey mince can be used instead of beef mince.
The Latest from Australian Women's Weekly Food
- Healthy meal ideas when you don't know what to makeYesterday 5:27am
- 10 recipes for a modern Australian ChristmasNov 10, 2019
- Cauliflower 'rice' pilafNov 07, 2019
- Chocolate sour cream cakeNov 06, 2019
- Tomato, prosciutto and mozzarella tartNov 06, 2019
- 13 ways with broad beansNov 05, 2019
- Spaghetti carbonaraNov 05, 2019
- Gingerbread biscuitsNov 05, 2019
- Prawn, pea & broad bean frittataNov 05, 2019
- The best finger foods for your next partyNov 03, 2019
- Very green veggie curryNov 03, 2019
- Snapper and tomato tray bakeNov 03, 2019
- Classic rum ballsNov 01, 2019
- The basic crepe recipe every cook needsOct 31, 2019