Ingredients

• 1 tbsp garlic-infused oil
• 500g beef mince
• 1 1/2 courgette, thinly sliced
• 1 carrot, thinly sliced
• 2 tins of chopped tomatoes
• 2 tbsp tomato puree
• 2 tbsp tomato sauce
• handful of fresh oregano, chopped
• 1 tsp dried oregano
• 1 tsp marjoram
• 2 tbsp red wine, optional
• 1 tsp rice malt syrup
• Salt, pepper to taste

Instructions

1. Heat garlic-infused oil in a pan and brown the mince.
2. Add courgette and carrot (and any other veg you like, e.g. aubergine or canned mushrooms).
3. Add two tins of chopped tomatoes, tomato puree and tomato sauce (and red wine if you choose to use it) and let simmer for 15 min.
4. Add fresh and dried herbs and season to taste with salt, pepper and rice malt syrup. Why the sweetener? The sweetness of the rice malt syrup (sugar works too) balances the acidity of the tomato and elevates the flavour of the rich sauce.
5. Leave on low heat for 20 minutes. A slow simmer helps the sauce to develop all its delicious flavours but if you’re in a rush, less than 20 minutes works too.
6. Serve with gluten-free pasta and a sprinkle of low lactose cheese.