Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • lbs minced beef, or lamb (fresh or left-over)
  • 1 large onion
  • 1 clove


Put three or four tablespoons olive oil or dripping in a wide shallow pan and heat gently. Chop the onion and garlic finely and add them to the fat. While they are frying, peel the tomatoes and chop them finely. When the onions start to brown, add the tomatoes and cook fast, stirring, until all the water has evaporated and the sauce starts to brown. Now add the meat and carrots, grated on the c