Mexican Beef Bolognese

Method

1. Place a heavy-based pot on medium heat with a drizzle of olive oil and when hot, add your beef mince in with a pinch of salt without disturbing it. Its juices will start to leech out and then evaporate so don’t move the mince until after this process has happened – about 4 mins – this will ensure you get some nice browning and crisping for mega flavour. When nice and browned, remove from the pot and set aside.
2. Return the pot to the heat and add in your onions, carrot and capsicum with a pinch of salt and sauté until soft and translucent – about 3-4 mins. Use this opportunity to scrape off all the juices and flavour from the beef. Add your garlic and Tex Mex seasoning and sauté until fragrant – about 1 min. Add your tomato paste in and cook off for a further minute.
3. Return your beef to the pot along with the tinned tomatoes, 1/2 tomato can of water, and your stock cube and bring to the boil. Reduce to low heat, cover with a lid, and leave on the simmer for 20 minutes, stirring occasionally. Serve with your choice of side – pasta, rice, potatoes – and enjoy!