- 500g minced lean beef
- 300g canned mixed beans
- 400g canned whole peeled tomatoes, drained from the can
- 1 onion, finely chopped
- 2-3 tbsp extra virgin olive oil
Heat the extra virgin olive oil in a deep non-stick casserole dish. When the oil is sizzling, add the ground beef and sauté, stirring often.
When the beef is browned, add the chopped onion and sauté.
Add the tomatoes, the canned beans, two tablespoons of the bean water and a little salt. Crush the tomatoes with a fork, mix carefully and cook over a medium heat for about 40 minutes, stirring every so often.
When the stew has reduced to a thick sauce, take it off the heat; use as a pasta sauce or serve with toasted sourdough bread.