Ingredients

• 2 Carrots
• 4 Garlic Cloves
• 2 Onions
• 3 Celery Sticks
• 2 Tbsp Olive Oil
• 1 Red Capsicum
• 1 Zucchini
• 200g Mushrooms (rinsed)
• 3 Rosemary sticks
• 1kg Beef Mince
• 375g jar Leggos Tom Paste
• 4 x 400g Tinned Chopped Tomatos
• ¼ cup Balsamic Vinegar
• Salt & Pepper
• ½ cup dry Red Lentils

Instructions

1. 1.Heat a large saucepan to medium-hot.
2. 2.Peel and quarter carrots, add to food processor with peeled garlic, quartered peeled onion, celery and rosemary leaves (no stem). Chop on high for 30-45 seconds until fine. Meanwhile add oil to saucepan. Cook chopped vegetables in saucepan until onions are see through.
3. 3.Meanwhile quarter zucchini and red capsicum, add to food processor with mushrooms. Chop on high 30-45 seconds, reserve until step 5.
4. 4.Salt and pepper the beef mince and add to the saucepan. Stir a little while it browns then add tomato paste and stir to combine.
5. 5.Add chopped vegetables to the saucepan together with tinned tomatoes, balsamic vinegar, stock, salt and pepper.