Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.


2)Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.

3)Add the tomato purée, garlic and thyme, and cook for 1-2 mins more.

 Reduce the heat, stir in the stock and season.

Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.