To read an explanation of the name of this recipe, see my blog post here
500g extra lean mince
I usually use beef, but it's good with turkey or Quorn too. I don't
eat much pork, but you could try it and tell me what it's like. Don't
get too hung up on the whole 500g thing either. So what if you've
only got 400g, or a 300g bag of Quorn mince? By the time we've
thrown half a farmer's field worth of superfree veg into this thing
no one but you will know that you cut corners and saved a few
pence!
1 medium onion, chopped
2 medium carrots, chopped
2 sticks of celery, chopped
125g mushrooms, sliced
2 or 3 cloves of garlic, minced
I'm lazy (and cheap), I use a couple of teaspoons of garlic powder
instead.
1 red, green or yellow pepper, sliced
Again with the lazy, I use frozen sliced peppers. Don't you be
turning your nose up at frozen peppers! :) Me and a million Heron
foods shoppers can't be wrong! They're half the price of fresh and
let's face it, after it's simmered for long enough, who can tell the
difference? AND they say that by the time fresh stuff reaches us
in the shops, the stuff that was frozen within an hour of being
picked is better for us anyway. Plus, I don't hear you complain
about frozen peas. When was the last time you sat down and
de-podded a pan full of peas? Exactly! :)
3 x 400g cans of peeled plum tomatoes, blitzed in a food processor or
with a hand blender. (You can use 3 packs of passata instead if you
want to cut down on work. It doesn't make a huge difference, I
just think it's a better sauce if you use the cans of tomatoes and
I've tried it both ways).
2 beef or chicken stock cubes (I use Oxo, I crumble them in without
adding water. If you only have the kind that you mix with water,
try to dissolve them in as little water as you can, the sauce is
plenty wet enough with the tomatoes. Or if you have those fancy
stock pot thingies, they're good too).
2 tsp dried oregano
2 tsp ground black pepper
1 tsp salt (or more, to taste. I don't cook with much salt so 1 tsp is enough
for me).
Fry Light spray.
Method
500g extra lean mince
I usually use beef, but it's good with turkey or Quorn too. I don't
eat much pork, but you could try it and tell me what it's like. Don't
get too hung up on the whole 500g thing either. So what if you've
only got 400g, or a 300g bag of Quorn mince? By the time we've
thrown half a farmer's field worth of superfree veg into this thing
no one but you will know that you cut corners and saved a few
pence!
1 medium onion, chopped
2 medium carrots, chopped
2 sticks of celery, chopped
125g mushrooms, sliced
2 or 3 cloves of garlic, minced
I'm lazy (and cheap), I use a couple of teaspoons of garlic powder
instead.
1 red, green or yellow pepper, sliced
Again with the lazy, I use frozen sliced peppers. Don't you be
turning your nose up at frozen peppers! :) Me and a million Heron
foods shoppers can't be wrong! They're half the price of fresh and
let's face it, after it's simmered for long enough, who can tell the
difference? AND they say that by the time fresh stuff reaches us
in the shops, the stuff that was frozen within an hour of being
picked is better for us anyway. Plus, I don't hear you complain
about frozen peas. When was the last time you sat down and
de-podded a pan full of peas? Exactly! :)
3 x 400g cans of peeled plum tomatoes, blitzed in a food processor or
with a hand blender. (You can use 3 packs of passata instead if you
want to cut down on work. It doesn't make a huge difference, I
just think it's a better sauce if you use the cans of tomatoes and
I've tried it both ways).
2 beef or chicken stock cubes (I use Oxo, I crumble them in without
adding water. If you only have the kind that you mix with water,
try to dissolve them in as little water as you can, the sauce is
plenty wet enough with the tomatoes. Or if you have those fancy
stock pot thingies, they're good too).
2 tsp dried oregano
2 tsp ground black pepper
1 tsp salt (or more, to taste. I don't cook with much salt so 1 tsp is enough
for me).
Fry Light spray.
Method
- Add Fry Light to a large stew pan on medium heat and add the onion, carrot, mushrooms, red/green pepper and celery and stir fry until starting to soften.
- Remove the veg from the pan and spray the pan with more Fry Light. Add your meat and stir fry until it's well browned. If you're using fresh garlic, add it a minute before the end to cook it but don't let it burn, it will turn bitter.
- Add the veg back to the pan and add the remaining ingredients (this is when you'd add the garlic powder if that's what you're using). Allow to come to a gentle boil and then cover and simmer on VERY low heat for a good hour or more. If you have a heat diffuser (mentioned in my Simmer Down post), this is the time to use it.
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