Ingredients:

1kg beef mince

2 medium brown onions, finely chopped

2 garlic cloves, crushed

Large 790gm tin diced tomatoes

1 tbs tomato paste

1/2 cup red wine, optional

1tbs oregano

1tbs paprika

2tbs cumin

Salt and pepper to taste

425gm tin of kidneys beans, optional

Fresh coriander, optional

Heat oil in a large saucepan. Add onion and garlic and cook for a couple of minutes until fragrant. Add the mince and cook until browned. If you’re including red wine, add it now and stir for a minute to combine. Add tomato paste and cook for 1 minute, then add tomatoes. Add the spices, salt and pepper. Lower the heat and let this cook with the lid on for at least an hour, but the longer the better, up to three hours. Stir occasionally. With half an hour to go, add kidney beans and fresh coriander if you’re using them.

This big batch will freeze for up to three months. It’s great to use as the basis for tacos, nachos, beef bowls or as a topping for hot dogs.

Note: You can also add finely chopped capsicum and carrots when you’re cooking the onion and TAKE A BREAK garlic to add extra hidden veggies.