• 500 g beef grass fed
• 1 brown onion grated
• 2 cloves garlic minced
• 2 celeries grated
• 2 small carrots or 1 large grated
• 1 jar tomato passata (680g) or dice 6 tomatoes
• 200 g of veggies (eg. mushrooms, zucchini, kale, spinach etc)
• 4 tablespoons tomato paste
• 1 cup chicken or vegetable stock
• 1 teaspoon heaped dried oregano
• 2 bay leaves (optional)
• Salt and pepper
• 2 tablespoons olive oil for sautéing

1. Heat oil into a large deep frying pan (with lid) or casserole dish and brown the mince on medium heat and season with salt and pepper.
2. While the mince is browning, finely chop, grate or using a food processor blitz the onion, garlic, celery and carrot so it's nice and fine.
3. Once the meat is browned add the grated onion, garlic, celery and carrot to the pot. Mix through and soften for a few short minutes.
4. While the veggies are softening, finely chop, grate or pop in a food processor the remaining veggies you have until finely diced. Add to the pot, give it a stir and allow to continue cooking.
5. Finally add the tomato paste, passata or diced tomatoes, stock, dried herbs, bay leaves and seasoning (to taste). Give it a stir and pop the lid on your pan and allow to simmer until the liquid is absorbed. Normally about 1 hour, however check half way to evaluate the rest of the cooking time. The longer it cooks the more delicious the sauce will be.
6. Taste and adjust seasoning if necessary. If the sauce is too lumpy with veggies, just grab a handheld stick blender and blitz to the desired consistency.

Allergy information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Soy Free, Nut Free, Sesame Free, Corn Free. Paleo friendly.