| 11 | 20 | 407 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 6 |
| 1 tbsp | Extra virgin olive oil |
| 2 medium | Yellow onion (chopped) |
| 2 large | Carrots (chopped) |
| 100 gm | Bacon |
| 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) |
| 1/2 cup | Water |
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
| Meat | 1.1 |
| Vegetables | 2.8 |
