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Ingredients
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
500g beef mince
100g button mushrooms, sliced
1 carrot, diced
1 stalk celery, trimmed and diced
400g can diced tomatoes
1/2 cup water, or stock or red wine
1 tablespoon tomato paste
1 tablespoon parsley, chopped, plus extra to serve
1 long baguette, cut into 4, halved and toasted
Mixed leaves, to serve
Method
Step 1
Heat the oil in a large frying pan on medium. Sauté the onion and garlic for 2-3 mins until the onion is tender.
Step 2
Add mince to the onion mixture and cook for 4-5 mins until well browned, breaking up with a spoon as it cooks.
Step 3
Stir in mushrooms, carrot and celery, mixing well. Cook, stirring, for 5 mins.
Step 4
Add tomatoes, water and tomato paste. Season to taste, then bring to the boil. Reduce heat and simmer for 10 mins or until vegetables are tender. Stir in parsley. Serve on toast, sprinkled with extra parsley. Accompany with mixed leaves.
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