1 tbsp vegetable or canola oil
1 small onion, finely chopped
20g chopped celery
1 small clove garlic, crushed
1 carrot grated
100g lean minced beef
150ml tomato paste
¼ tsp beef stock
¼ tsp fresh thyme leaves or a pinch of dried thyme
Heat the oil in a saucepan and sauté the onion and celery over a low heat for about 5 minutes, stirring occasionally until softened. Add the garlic and cook for 1 minute. Add the grated carrot and sauté for 4 minutes
In a separate pan, cook the minced beef until browned, stirring occasionally. Add to the onion, garlic and carrot. Pour over the stock and boiling water, tomato paste and add the thyme. Cover and cook over a low heat for about 12 minutes.
Remove from the pan and pulse for a second or two in a blender to make a smoother texture. Serve with pasta or rice and some vegetables.