- 500 grams mince (ground beef)
- 425g can plum tomatoes
- 1 tablespoon dried Italian herbs
- 1 cup beef stock
- In a large saucepan brown the mince over medium/high heat, stirring constantly to break up the meat, then drain off any fat.
- Add the tomatoes and their juices, the herbs, stock and sea salt and pepper.
- Bring to boil, reduce the heat and simmer for 45 to 55 minutes or until most of the sauce has evaporated and the sauce remaining is nice and thick.