|2||carrots — large|
|1 kg||beef mince — or lamb mince|
|2||tinned tomatoes — whole peeled|
|2 Tbs||tomato paste|
|4||garlic — cloves, to taste|
|1 cup||wine — red|
|2||fresh thyme — sprigs|
|1||stock cube — beef or lamb|
Chop the onion, carrots and celery quite finely and sauté in a pot in some vegetable oil.
When is starts to go soft, add the garlic (chopped) and chilli (chopped) and cook for a few minutes.
Add the mince and brown for 5-10 minutes, breaking it up.
Add the tomato paste, thyme (taken off the stalks) and cook for a minute or two.
Add the wine, tomato tins and crumble the stock cube into the pot.
Let it come to the boil and then turn it down to simmer for an hour.
If the liquid dissapears, add some more water to keep a nice moist consistency.
Season to taste.