Recipe

A A A

• 1 lb ground beef
• 1 lb ground pork
• 2 medium onions, chopped
• 2 bell peppers, chopped ( any colours)
• 10 -15 button mushrooms
• 2 garlic cloves, minced
• 2 (14 oz) cans chopped stewed tomatoes with herbs (you might want to use 3 cans)
• 1/2 cup tomato paste
• 3/4 cup tomato ketchup ( heinz)
• 1 cup water (i prefer milk, you can also use a bit of both) or 1 cup milk ( i prefer milk , you can also use a bit of both)
• 2 1/2 tsp dried oregano
• 1 tsp dried basil
• 2 tsp sugar
• 1 1/2 tsp vegetable bouillon granules (optional)
• salt , to taste
• pepper , to taste

• 1 Heat a little oil in a large pan over medium heat.
• 2 Add the onion and the ground meat, season with salt and pepper, fry until meat is no longer pink.
• 3 Add the garlic and stir well, fry for another minute or so.
• 4 Add the tomatoes (try 2 cans first, you can always add the third one if you feel you want it to be 'saucier' later, after you have added the veg).
• 5 Add the tomato paste, ketchup and water/milk.
• 6 Stir in the oregano, basil, sugar and stock granules (if using).
• 7 Add the chopped peppers and mushrooms, mix well and simmer for 25-30 minutes over a low heat, stirring occasionally.
• 8 If you feel it needs it, add the third can of chopped tomatoes.
• 9 Season to taste with salt and pepper.
• 10 Serve over your favourite pasta, with fresh parmesan or use as a layer when making a lasagna.
• 11 For OAMC: Divide into portions that suit your needs, allow to cool and freeze in zip lock bags.
• 12 Defrost overnight in the fridge and reheat in the microwave or on the stove top.
• 13 To reheat from frozen, place in an oven proof dish, cover with a lid or tin foil and reheat in a preheated oven, 180°C/350°F/Gas 4 for approx 35 minutes or until piping hot all the way through.