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Serves 8-10 Ingredients: - 2kg mince (can use half meat and half soya mince)
- 15ml oil
- 7 medium onions
- 5ml garlic paste
- 4 tbsp cake flour
- 4 cups carrot, peeled and grated
- 1 cup celery, finely sliced
- 3kg tomatoes, skinned and chopped (can use tinned tomatoes)
- 4 cups chicken or beef stock
- 2 tsp sugar
- 4 tsp dried basil
- salt and black pepper
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Method: - Heat a large heavy-based saucepan with the oil.
- Fry the onions until tender, add the garlic and cook for a further three minutes. Turn the heat up slightly and add the mince, cook until browned and a crumbly texture, if you are using half soya mince – add it now.
- Add the flour, carrot and celery, mix well. Stir in the remaining ingredients.
- Turn the heat down to low, and simmer for 11/2 – 2 hours. Stir occasionally to prevent it sticking.
- Leave the mixture to cool properly. It can be frozen.
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