|10 min||10 min||6|
|1 tbsp||Extra virgin olive oil|
|2 medium||Yellow onion (chopped)|
|2 large||Carrots (chopped)|
|1 tsp||Italian herb seasoning, McCormick (to taste)|
|5 clove(s)||Garlic (crushed)|
|500 gm||Beef, ground|
|2 can(s) (14oz)||Diced tomatoes, canned|
|250 gm||Cherry Tomatoes (halved)|
|1 cup||Kalamata olives (handful)|
Put a good lug of EVOO into a large frypan on a medium-high heat.
Add the onions, carrots, bacon and herbs. Cook for about 3 minutes while stirring constantly.
Add the garlic and mince and stir for 1 minute.
Add everything else.
Bring to the boil, then cover and let simmer for one hour, stirring occasionally.
Serve sauce on lasagna