1. Prepare the vegetables: finely chop the onion, carrot and celery and roughly chop the mushrooms. 2. Heat a large non-stick saucepan and spray with Fry Light. Add the vegetables and garlic and cook for 5-6 minutes until the vegetables are soft, stirring often. 3. Add the minced beef and tomato puree and cook until the meat turns brown. 4. Add the stock, tomatoes and seasoning. Bring to the boil, reduce the heat and simmer gently for 45 minutes or until the meat is tender and the sauce is reduced. Check and adjust the seasoning and serve hot.
This is half a syn on red or EE- 6 and a half on green (or only half a syn if you substitute the mince for quorn mince)