1 medium onion diced

2 tbsp olive oil

1 small carrot diced

half a red pepper diced

1 celery stalk sliced

3 garlic cloves chopped or minced

250g lean stake mince

400g tin of chopped tomatoes

200ml red wine (optional)

500ml beef stock

2 bay leaves

1/2 tsp grated nutmeg

salt and pepper to taste

fresh basil some chopped and some for garnish.


In a medium pan sauté the diced onion with olive oil until lightly brown and soft. Add the diced carrot, red pepper, celery and garlic and continue frying on a medium heat for another couple of minutes.
Add the minced beef and mix well, continue cooking after all the raw mince redness disappears.
Pour in the red wine and cook until almost all of the wine evaporated.
Pour in the beef stock, chopped tomatoes and add bay leave and nutmeg. Stir well, cover with lid and simmer on low heat for 1 ½ hours. Check and stir every half an hour or so. Finally add the chopped basil, season with salt and black pepper to taste and serve on a bed of cooked quinoa.