INGREDIENTS

500g mince

425g can plum
tomatoes

1 tbs dried Italian herbs

1 cup beef stock

METHOD

In a large saucepan brown the mince over medium/high heat, stirring constantly to break up the meat, then drain off any fat.

Add the tomatoes and their juices, the herbs, stock and sea salt and pepper.

Bring to the boil, then reduce the heat and summer for 45-55 minutes or until most of the sauce has evaporated and the remaining sauce is nice and think

Optional: Add some finely chopped onion and freshly crushed garlic to the sauce.