Ingredients
- 1kg Lean Pork Mince (Beef if you prefer)
- 1 Tablespoon Rice Bran Oil
- 2 Onions diced
- 2 Med Carrotts grated
- 2 Med Zucchini grated
- 150g Mushrooms chopped finely
- 1-2 teaspoons Chilli Addiction
- 2-3 Garlic Cloves crushed
- 1 Teaspoon Ginger crushed
- 1 bunch fresh Basil leaves chopped
- 1 bunch fresh Coriander and roots chopped
- 1 425g Red Kidney Beans drained
- 1 Teaspoon Cracked Black Pepper
- 2 Tablespoons Worcestershire Sauce
- 2 Teaspoons Vegeta Stock Powder or 2 Beef stock cubes
- 2 Tins Crushed tomatoes
- 1 Tin Heinz condensed Tomato Soup or 1 tub Tomato Paste
Method
I like to pre prepare all ingredients before cooking commences, that prevents any little disasters along the way.
I usually use a large Electric Frypan with Lid so that you can control a low temperature. If you don’t have one, a stock pot is just as good but must have a lid.
Once all ingredients are chopped and prepared, turn Frypan to heat setting 3 (stove to a medium heat). Add onion & Rice Bran oil, heat till translucent then add mince. Cook for a few minutes adding mushrooms, carrot and zucchini. Mix together and cook for about 3 minutes. Lower temperature to 2 and add garlic, ginger, Chilli Addiction, Pepper, Basil, Coriander and Stock powder whilst continually turning. Cook for a further 3 minutes then add Tomatoes, Soup (or Paste), Worcestershire Sauce and Kidney Beans. Simmer on low heat for about 40 minutes, turning mixture every 10 minutes or so to prevent sticking to base.
Sauce can be served with any type of pasta, used in a Lasagne or is also great on a Baked Jacket Potato topped with grated cheese. My Dad even has leftover sauce for Breakfast on Toast!
HINT: Sometimes I alternate the Kidney Beans with diced shortcut bacon for a different flavour. Bacon is added with the onion and cooked for a few minutes prior to adding the pork mince.