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| Prep | 10 min | |
| Cook | 25 min |
Method
Heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook for 5 minutes until softened. Add garlic, carrot and celery and cook for 2 to 3 minutes.
Add mince and cook for 5 minutes or until browned. Add tomato paste, tomatoes, thyme, Worcestershire and stock and bring to the boil. Reduce heat and simmer for 10 to 12 minutes or until sauce has thickened to your desired consistency. Season to taste and stir through basil leaves.
TIP: The mince base can be used for pasta dishes, tacos, quesadillas, chilli con carne, bowl meals or nachos, to name a few.
Add some chilli flakes or fresh chilli for a spicier mince.
The mince base also freezes well – make a double batch and pop half in the freezer.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.2 |
| Bread & Cereals | 0 |
| Vegetables | 1.6 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 286 |
| Protein | 32.9 g |
| Total fat | 10.1 g |
| - Saturated fat | 3.8 g |
| Total carbohydrates | 13.5 g |
| - Total sugars | 12.4 g |
| Fibre | 6.5 g |
| Sodium | 571 mg |
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