Ingredients:
1 lb ground beef
1 lb ground pork
2 medium onions, chopped
2 bell peppers, chopped ( any colours)
10 -15 button mushrooms or 10 -15 chestnut mushrooms, chopped
2 garlic cloves, minced
2 (14 ounce) 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 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons sugar
1 1/2 teaspoons vegetable bouillon granules (optional)
salt, to taste
pepper, to taste
Directions:
Heat a little oil in a large pan over medium heat.
Add the onion and the ground meat, season with salt and pepper, fry until meat is no longer pink.
Add the garlic and stir well, fry for another minute or so.
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).
Add the tomato paste, ketchup and water/milk.
Stir in the oregano, basil, sugar and stock granules (if using).
Add the chopped peppers and mushrooms, mix well and simmer for 25-30 minutes over a low heat, stirring occasionally.
If you feel it needs it, add the third can of chopped tomatoes.
Season to taste with salt and pepper.
Serve over your favourite pasta, with fresh parmesan or use as a layer when making a lasagna.
For OAMC: Divide into portions that suit your needs, allow to cool and freeze in zip lock bags.
Defrost overnight in the fridge and reheat in the microwave or on the stove top.
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.
Servings: 6-8
Time preparation: 15 min.
Time total: 60 min.