Minced Beef & Beetroot Bologne

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Beetroot Sauce:
Beetroot		1
Onion		1/2
Celery		1
Carrot		1
Pepper		1/2
Mushrooms		3-4
Meat (sauce):
Minced beef (extra lean)		200g
Bacon		50g
(Meat) sauce:
Beef stock cube		1
Tinned tomatoes		1/2
Light soy sauce		1 tbsp
Tomato ketchup		1-2 tbsp
Hot water		100ml
Garlic		1 clove
Bay leaf		1
Rosemary		1

Method

Prep

10min

Cook

40min

Finely chop all the beetroot sauce ingredients (you can use a food processor).

Finely chop the bacon.

Put the olive oil in a large pan on low medium heat. Add the finely chopped garlic and fry.

Add Step 1 into Step 3 and put the lid on. Fry further.

When the vegetables have softened, add the beef and bacon in two separate quantities and fry until browned.

Pour in the boiled water and meat sauce ingredients.

Turn the heat down to low and put the lid on. Simmer for 30 minutes, it's now ready.

You can serve this on cooked pasta sprinkled with Parmigiano reggiano if you like.

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