-Ingredients-

• 500g Beef Mince
• 2 cans crushed tomatoes
• 2 cups/500ml chicken stock
• 2 tbsp tomato paste
• 1 brown onion
• 2 medium carrots
• 1 green/red capsicum (or half of each)
• handful button mushrooms
• 2 cloves garlic
• 1 long hot chilli
• 1 tbsp baby capers
• 2 tbsp Dijon mustard
• 3 tbsp greek yoghurt
• 4 tbsp Worcestershire sauce
• at your own discretion 2 tsp smoked paprika
• at your own discretion 1 tsp cumin, curry, chilli powder
• 1 tbsp mixed herbs
• handful chopped coriander (cilantro) if you desire
• good glug of Red Wine
• olive oil
• salt & pepper
• parmesan cheese for garnish

Serves 4-6 people

-Method-

1. Dice onion, carrot, capsicum and garlic… in a large pot/pan/casserole dish add olive oil and onion on a low/medium heat.  Sautee for a few minutes until slightly softened and then add carrots, capsicum, and garlic. Sautee for a few more minutes then add spices (paprika, cumin, chilli powder) and season with some salt and pepper.
   

   
2. Combine spice and then add Dijon mustard… give a few stirs then add beef mince.  Now you can turn the heat on high and cook the mince thoroughly
3. Once the meat has browned and there a no more red uncooked bits of mince, add the red wine.  Simmer for 1 minute then add canned tomatoes, tomato paste and stock (to get all the tomatoes out of the can pour the stock into the empty cans before adding to the pot)
   

   
4. Stir through until all combined.  I like to add the chopped chilli and mixed herbs now but that’s up to you, along with the Worcestershire sauce  Bring to the boil, turn heat down to low and place the lid on the pot… now go relax, have a beer or wine.  Check on your sauce every 20 minutes or so stirring it around to keep it from catching on the bottom of the pot.
5. After about 1 hour you can now add the roughly chopped mushrooms, kalamata olives, baby capers and half chopped coriander… mix through and keep cooking with lid on.
6. After another 30 minutes add the greek yoghurt, stir through and also check the seasoning… if it need more salt and pepper add to taste (the olives and capers will provide added salty taste also)
   

   
7. At this stage if you leave the lid off, cooking it for another 30 minutes you will start to see the sauce thicken… just keep stirring regularly to keep from burning.
8. After about 2 hours this sauce should be ready… adjust time to suit how wet or dry you want the sauce.  Stir through some more coriander
9. Serve with any type of pasta you want, or try it with my Cauliflower Rice topped with parmesan cheese and chopped coriander.
10. Eat this motherfucker!