• 500G Beef Mince (5% fat for healthier option)
  • 1 White Onion
  • 250G Mushrooms
  • 1 Carrot
  • 1 Stick of Celery
  • 1 Teaspoon Oil
  • 390G Passata
  • 1/2 Teaspoon Salt & Pepper
  • 1 Beef Stock Cube
  • 1 & 1/2 Teaspoon Tomato Pureé
  • 1 & 1/2 Teaspoon Basil (Fresh or dried)


  • STEP 1
    Place oil in large pan and bring to heat, once hot, add finely chopped onions, carrot, celery and mushrooms (mushrooms can be sliced or chunked, however you prefer).
  • STEP 2
    Once all veg has sweated off/softened, add beef mince (making sure to break apart with hands for more even cooking), add salt and pepper at this point too.
  • STEP 3
    Once meat has fully browned off, add tomato pureé & cook for a further 2 minutes. After this add passata & beef stock, stir through, leave to simmer for 15 minutes stirring occasionally (The longer you leave it, the thicker and more flavoursome it will become).
  • STEP 4
    Add basil 2 minutes before serving and stir through.

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