1 tbsp olive oil
2 garlic cloves, crushed
1-2 Tbsp Greek Herbs
500g mince
1/3 cup tomato paste
1 x large jar of diced tomatos or 1 or 2 x 400g cans diced tomatoes
1/2 cup of broth of your choice or water. I use beef broth
500g pasta cooked to packet directions and taste
Parmesan cheese, shaved, to serve
Optional:
1 carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
Method:
Heat oil - In a large saucepan over medium-high heat. Cook onion, garlic and your optional carrot and celery, stirring, for 4-5 minutes or until softened.
Add mince. Here is where I add 1-2 Tbsp of the “Greek” herb mix to the pan, breaking up with a wooden spoon, for 6 to 8 minutes or until its all browned.
Sometime my family ask for the spicier version – of which I would use one of the “Greek BBQ” herb mixes instead. After the meat is all browned, add the tomato paste, the broth/water. Stir it until it is all a consistent colour and then add the cans of diced tomatoes.