Interreg

Recipe Yield: 10

400g Minced Beef

33g Pea Puree - soaked prior to adding to recipe

100g Diced Onion

25g Tomato Puree

500ml Water

100g Carrots - finely chopped or grated

5g Garlic Puree

5g Mixed Herbs

600g Tinned Chopped Tomatoes

10g Vegetable Bouillon 

1. Fry off onions and mince until brown
2. Add pea protein, carrots and continue cooking for 10-15 minutes until soft
3. Add garlic puree, tomato puree and herbs
4. Add the tinned tomatoes, bouillon and water then bring to the boil
5. Lower the heat and simmer – add more water if required
6. Allow to cook for 30 minutes. If the sauce is too watery, simmer to reduce liquid