500 g minced beef
2 onions, chopped
2 cloves garlic, crushed
397 g can tomatoes
2 tsp each dried basil and oregano
2 bay leaves
salt and freshly ground black pepper
1 tbsp corn flour (corn starch) blended with 2 tbsp cold water
grated Parmesan cheese, optional
2 onions, chopped
2 cloves garlic, crushed
397 g can tomatoes
2 tsp each dried basil and oregano
2 bay leaves
salt and freshly ground black pepper
1 tbsp corn flour (corn starch) blended with 2 tbsp cold water
grated Parmesan cheese, optional
method
1. Put the beef in a large pan and cook over gentle heat, stirring until browned. Add the onions and cook, stirring until soft. Add the remaining ingredients with salt and pepper to taste. Bring to the boil, cover and simmer for about 45 minutes, stirring occasionally. Discard the bay leaves and cool.
2. To freeze, spoon into a rigid container, seal, label and freeze.
3. To serve, turn into a saucepan and heat gently until thawed stirring occasionally. Bring to the boil, cover and simmer for 20 minutes stirring occasionally.
4. Add the blended cornflour and simmer, for 2 to 3 minutes until thickened. Serve with pasta, top with Parmesan cheese if preferred.
2. To freeze, spoon into a rigid container, seal, label and freeze.
3. To serve, turn into a saucepan and heat gently until thawed stirring occasionally. Bring to the boil, cover and simmer for 20 minutes stirring occasionally.
4. Add the blended cornflour and simmer, for 2 to 3 minutes until thickened. Serve with pasta, top with Parmesan cheese if preferred.
serving amount
serves: 6
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