• 500g lean minced beef
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1 or 2 tins of chopped tomatoes
  • Stock cube (beef or vegetable)
  • Red or green pepper, sliced
  • 8 mushrooms, sliced
  • Herbs, spices and seasoning - see instructions
  • 2 tbs tomato puree
  • Red wine (optional)


  • STEP 1
    Fry the beef until browned and pour off any excess fat
  • STEP 2
    Add onions and garlic and tomato puree. A little paprika and mild chilli powder added at this point gives a richer sauce. Fry until onions are soft.
  • STEP 3
    Add tomatoes (1 or 2 tins to taste), peppers, mushrooms and half a pint of stock and bring to the boil.
  • STEP 4
    Season with salt and black pepper and add some herbs. 1-2 tsp of mixed herbs is fine if you are a poorly equpped student. Alternatively basil, oregano, thyme are all good if available - 1-2 tsp in total.
  • STEP 5
    A big splash of red wine is always good at this point!
  • STEP 6
    Simmer for at least 1 hour allowing some of the liquid to evaporate and sauce to thicken. Serve with pasta of your choice.

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