Quick bolognaise sauce

Ingredients

500 g beef mince

1 small onion, finely chopped

1 clove garlic, crushed

750 ml bottle of tomato pasta sauce

chopped fresh basil or oregano

Place mince in a bowl and mix in a little oil. Heat a large frypan, ensure it is hot. Crumble in half of the mince. Brown the mince, breaking up any lumps with a fork. Remove first batch, reheat pan and cook remaining mince and then remove.
Add onion and garlic, cook until onion is soft. Return mince and add the tomato pasta sauce, basil or oregano. Bring to the boil, reduce heat and simmer for 3O minutes. Add 1/2 to 1 cup of water to sauce if needed as it cooks.

You will need to cook the mince in 2 batches. To start the sauce, heat a pan until moderately hot and add a batch of mince, being careful not to crowd the pan. Crumble the mince over the base of the pan rather than adding it in one clump.
As the mince cooks, break up lumps with a fork. Let this first side of the mince sear lightly before using a fork to break up the larger pieces. As it cooks, tilt the pan slightly and spoon away the liquid this helps brown the mince. Using a moderately high heat will also help any water to evaporate.
The bolognaise sauce can be made up to 2 days in advance. It can be frozen for 3 months, thaw it overnight in the refrigerator.