Ingredients 600g beef mince
1 celery stick
1 medium brown onion
2 garlic cloves
1 tablespoon tomato paste
1 tin pureed tomatoes
Salt and pepper to season
1 tablespoon Olive oil
Dice onion and put in a frying pan with warmed olive oil on a medium heat.
Add crushed garlic cloves and fry.
While onion and garlic are frying, cut the eggplant into small pieces and add to the pan, stirring occasionally.
Cut celery and carrot into small pieces.
Add these to pan once the eggplant starts to become translucent.
Cook for two more minutes so that carrot and celery can soften, then add mince to the pan and stir to cook.
Season with italian herbs, salt and pepper at this point.
Next at the meat and once browned add in the tomato paste and stir.
Next drop pureed tomatoes in (or you can cheat and use a commercial sauce at this point if you would rather) and stir to combine.
Allow to simmer for 15 more minutes as this lets the flavours mingle.
Once done, either serve immediately with your favourite pasta, or allow to cool down completely and package into smaller servings to freeze or refrigerate for later use. Doing this, you will always have an easy meal to hand for when you don't feel like cooking.