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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a great alternative to tomato based sauces for people with intolerances to tomatoes like my daughters. I use this on pasta or as a pizza topping. Ingredients:
2 spring onions (or 1 leek) |
1 garlic clove, crushed |
1 tablespoon safflower oil |
500 g lean ground beef (low-fat & preservative-free) |
1 teaspoon parsley, chopped (fresh or dried) |
2 teaspoons sea salt |
2 tablespoons cornflour, dissolved in |
2 cups water or 2 cups chicken stock |
Directions:
1. In a heavy-based frying pan or large saucepan, stir-fry spring onions and garlic in oil, remove from pan.
2. Add mince and stir until cooked. Drain fat if necessary.
3. Add spring onions, garlic, parsley, sea salt and corn flour mixture, stir until thickened.
4. Serve on pasta, noodles, rice, mashed potato, toast, pizza or in jaffles and pies.
5. Suitable to make a double batch and freeze, should be used in 4 weeks to avoid amines buildup.
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