Ingredients

• 240g minced meat/ beef (If you are a vegan, substitute with fresh mushrooms)
• 60g fresh mushroom – chopped (If you don’t have mushroomS, substitute with meat/ beef)
• 1 medium size onion – minced
• 2 cloves garlic – chopped
• 1 tin diced tomato (412g)
• 1 tsp dried basil leaves or mixed Italian dried herbs
• Seasonings:
• 2 tbsp tomato paste
• 1 tbsp tomato ketchup
• 1 tbsp sugar
• 2 pieces of bay leaves (optional)
• 200 ml stock – I used 7g Maggi chicken concentrated stock with 200ml water
• Dash of ground black pepper
• Pinch of salt
• Cornstarch solution for thickening (mix 1 tsp corn flour with 1 tbsp water)

Directions

1. Heat up a saucepan with oil.

2. Sauté onion, garlic and dried basil until fragrant and onion become translucent.

3. Add in minced meat/ beef and stir-fry until it is cooked.

4. Add in chopped mushrooms and stir-fry until the mushrooms turn soft.

5. Add in diced tomatoes, tomato paste, tomato ketchup, stock and bay leaves and stir well. Bring to a boil and simmer under low heat for 30 minutes. The last 10 minutes, simmer with lid half cover.

6. Stir occasionally to prevent it from catching the bottom of the pot.

7. Add in sugar, black pepper and salt. Thicken with cornstarch solution.

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