acontainer of thismince
sauce in your fridge (I make
a batch every weekend). Thatway
you can have a mealready inminutes. Just
reheat mince and serve
with roast potatoes or sweet potatoes,
with spaghetti, rice or caulirice
– or transform it into lasagne To make the mince sauce, heat the olive oil in a large pot and fry the onion until light golden brown. Add the garlic, celery, carrots and apple and fry a few minutes more. Remove the vegetables and cover with a dishcloth till needed. Brown the mince in batches in the same pot you used to fry the vegetables. Return the vegetables to the pot and add the sundried tomatoes, chicken stock, tomato paste and oregano. Season with salt and pepper, cover and allow to simmer for 30 minutes. To make the rice, heat oil in a large saucepan (with a lid) over medium-high heat. Fry the onion until translucent. Add the rice and fry for a few more minutes. Add the stock, juice and zest of one lime and salt to the pan, reduce heat, put lid on saucepan and let simmer for 15 to 25 minutes or until the rice is cooked. Just before serving, stir through some chopped fresh coriander leaves. Serve in bowls with mince and toppings of your choice.