Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
1 hr plus chopping
Not Too Tricky
serves 10
About the recipe
This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a vegetarian version, simply swap out the mince for lentils.
Recipe From
Ingredients
250g alliums (onions, leeks or a mixture of both)
12g garlic
750g Mediterranean veg (aubergines, courgettes, peppers, mushrooms)
25ml olive oil
500g mince or 250g lentils
1 tablespoon dried mixed herbs
1 litre tomato base sauce
optional: 1 beef or veg stock cube
Method
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
- Roughly chop the Mediterranean veg.
- Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
- Add the mince, alliums and garlic. Cook for 15 to 20 minutes or until the meat juices have evaporated and the veg is golden and softened, stirring frequently.
- Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
- Use a potato masher to gently crush the veg, breaking down any bigger lumps.
- Add the tomato base sauce, and bring to the boil – remember to note the liquid level in the pan.
- Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced – the liquid should return to the same level as in step 8.
- Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a cottage pie or lasagne.
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