Wednesday, 7 October 2009
Serves: 2-4 people, depending on how much you eat!
2 tbsp extra virgin olive oil
1 onion, chopped
2-3 garlic cloves, crushed
150g-200g mushrooms, chopped
1 tsp mixed Italian herbs
400g-500g minced beef
400g tin of tomatoes (peeled plum or chopped)
1-2 tbsp tomato puree
1 tbsp capers or chopped, pitted green olives
5 or 6 pieces of sun dried tomato
salt & pepper to season
1. Heat the oil in a saucepan, then add the onion, garlic, mushrooms and Italian herbs. Fry until the onion starts to brown and the mushrooms start to reduce/shrink.
2. Add the minced beef. Fry on a medium-high heat until completely brown. Drain the fat from the meat using a colander if desired.
3. Add the tinned tomato, tomato puree, olives/capers and sundried tomatoes. Bring to the boil and then simmer for about 30 minutes, until the sauce has reduced.
4. Season to taste.
Serve with a pasta of your choice and parmesan cheese sprinkled on top if desired.