Smoky bacon sizzled in strips in a pan with a dash of olive oil
500g Aberdeen Angus beef mince
Add the beef to the cooked bacon. Cook on high heat, if it sticks add a splash of water abd stir in the sticky bits at the bottom of the pan.
Add chopped rosemary and a drained and washed tin if cannellini beans. Stir in over heat.
Chop: 2 carrots, 2 celery sticks, 3 chestnut mushrooms, 2 red onions, 1 red pepper, 2 garlic cloves (finely grated).
Tip meat and rosemary mix into an oven proif dish. Preheat oven to 180C.
Fry veg in pan.
Add 1 jar passata to meat dish plus tomato paste. Stir. Add cooked veg. Stir in 1tbsp balsamic vinegar and 1 desert spoon brown sugar.
Stir together. Add 5 bayleaves.
Cook in oven with lid on for 45 mins. Then remove, check for extra water that you might need to add. Then put back in with lid off for 15-20 mins at 160C.
At this point I sliced and oiled some aubergine and spread on a baking tray, which I popped in the oven, to make chips.