Fry the mince in a large, hot pot until browned all over. Remove from the pot and set aside.
In the same pot, fry the onion, leeks, carrots and celery until soft and fragrant. This should take about 10 minutes.
Add the mushrooms and garlic and fry for another 5 minutes before adding the spices and tomatoes and tomato paste.
Allow to simmer for 5 minutes before adding the mince back into the pot with the beef stock and sugar.
Reduce the heat and allow to simmer for 30-45 minutes covered.
If the sauce looks very watery, remove the lid from the pot and turn up the heat.
Allow to simmer for 15 minutes uncovered until the sauce has reduced slightly.
Season to taste.
Serve the mince on the toasted bread rolls with some grated cheese.
Reprinted with permission of Simply Delicious.
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