Serves: 6-8


  • 1kg of beef or lamb mince
  • 4-6 rashers of free range bacon
  • 2 medium onions, diced
  • 1 large carrot diced
  • 1 eggplant peeled and diced
  • 2-3 garlic cloves peeled, smashed (press with side of knife) and chopped
  • 1-2 Jars of your fave sauce OR 2 x 400g tins of organic chopped tomatoes
  • Dried italian herbs (especially if using tinned toms)


  1. Fry the onions and bacon in a little olive oil in a heavy based pan or cast iron pot (must have lid) for about 5 mins.
  2. Throw the mince in and break up well with a wooden spoon. Pan should be hot enough to fry not stew.
  3. When the mince is half browned add the garlic.
  4. Once the mince is just browned, add the italian herbs and cook for one more minute to release aroma.
  5. If your mince is very watery, drain some but not all of the liquid into the sink ( you lose a bit of flavour but the end result is better) and then add your carrot and eggplant. Stir through to coat in the oils and juices, about 5 minutes.
  6. Add your sauce or tomatoes and stir to mix well.
  7. Simmer gently for about 30 minutes with the lid on. Usually a mid size burner or hot plate is right. keep an eye on it and stir every 5 minutes or so. If it looks too moist or liquidy, take the lid off and let it evaporate a bit.

The end result should have little bit of liquid but still be thick enough that when put in a bowl the meat is not swimming! Stores well in fridge and tastes better the next day.