- 20ml Weigh-Less Extra Virgin Olive Oil
- 150g onion, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon dried oregano
- 800g beef mince
- 2 tablespoons tomato paste
- 400g can chopped tomatoes
- 1 cup beef stock
- 1 teaspoon caster sugar
- Heat oil in a large heavy-based saucepan over medium heat.
- Cook onion and garlic for 3 to 4 minutes or until the onion has softened.
- Increase heat to medium-high. Add oregano. Cook for 1 minute or until fragrant.
- Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned.
- Add tomato paste. Cook, stirring, for 1 minute.
- Add tomato, stock and sugar. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, stirring occasionally, for 30 to 40 minutes or until thick.
- Season with salt and pepper.
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