Ingredients:

• 400g lean beef mince, <5% fat

• 1 large onion, sliced

• 125g mushrooms, sliced

• 1 aubergine, diced

• 400g fresh tomatoes, chopped

• 2 carrots, grated

• 2 garlic cloves, finely chopped

• 2 tbsp tomato puree

• 1 tbsp balsamic vinegar

• Sprinkling oregano, dried

• Black pepper

• Big handful of black olives, rinsed and chopped 

Method:

• Add the mince to a hot pan and cook until browned.

• Reduce the heat to medium-high and add the onions, garlic, mushrooms, aubergine and tomatoes and puree and cook until soft.

• Add the carrot, olives, balsamic and herbs and spices.

• Reduce the heat to a simmer, cover and leave to cook for 30 minutes to one hour.

• Serve with pasta, gnocchi or in a jacket potato. Make lots as this gets better and better while left in the fridge for a couple of days.