- 1 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 2 medium onions, diced
- 450 g lean minced (ground) beef
- 675 g fresh plum tomatoes, skinned (or two 400 ml tins)
- 4 tbsp tomato concentrate (paste)
- 250 ml (1 cup) beef stock or water
- 1 tsp dried oregano
- handful of chopped fresh basil (or 1 tsp dried)
- salt and pepper
- 1 tsp red wine vinegar
Heat the oil in a pan over medium heat, and gently saute the garlic and onions. Add the beef mince, and fry until browned. Add the tomatoes, tomato concentrate, water and herbs, and simmer over low heat until the fluid has mostly reduced (about 30 minutes). Season to taste, add the vinegar and simmer for a further 5 minutes.