Instructions

1. Prepare the mince by following the instructions on the packet. Normally you’ll need to fry or stir-fry the mince first and set aside.
2. Finely chop the onion and garlic.
3. Heat a spoonful of olive oil and gently sauté the onion for 8 minutes, then add the garlic and mixed herbs, then and cook for another minute.
4. Meanwhile, cut the mushroom into chunks and dice the carrots. Add these to the onion and sweat them for 5 minutes under cover. If you’re using courgette, dice it, then add to the stew. Add the tomato purée and stir for a minute to coat. Pour in the chopped tomatoes and the stock. Add the bay leaf, chilli flakes (if used).
5. Bring to the boil, cover then gently simmer for 25-30 minutes until the vegetables are tender and the sauce is thick and silky. Add the mince and cook for 10 minutes. If using spinach, mix it in after 5 minutes of adding the mince. Taste, and season with salt&pepper, if needed.
6. Serve with pasta of your choice or use it for lasagne or stuffing vegetables.