November 16, 2016
- Prep: 10 mins
- Cook: 20 mins
1Cook mince, onion and garlic in a little oil over moderate to high heat in a heavy frying pan. Cook until juices evaporate and the meat browns. Add carrot, reduce heat and cook, stirring for a couple of minutes.
2Add tomatoes, tomato paste, tomato sauce, sherry or wine and herbs, and mix well.
3Bring to the boil then reduce heat to simmer, covered, for 30 –40 minutes.