”But fellow mere mortal,” you might say, ”that’s more veggies than meat!”

To which I say ”Indeed, fellow mere mortal!”

Instructions

1. In a big pot, fry the garlic and onion in a bit of oil or butter until transluscent. Then add the meat and start breaking it apart with your utensil.

2. Stir until you see no more pink in the meat. Then add the tomato paste and buillion/stock. Stir it in.

3. Add the tomatoes if you want them. Add the carrot and parsnip. Stir.

4. If it seems dry, add a little water. Then lower the heat and put the lid on the pot.

5. Let the sauce simmer while you cook your pasta, about 15 minutes.

6. If you’re adding beans/lentils/chickpeas, do so when the sauce has finished cooking. Then add spices. Taste the sauce and add more spice or tomato paste as you see fit.

7. Serve with pasta or divvy up for the freezer.

Personally I think pasta freezes just fine, but not everyone agrees with me. If you don’t like it or you’re unsure, you can just freeze the sauce on its own in smaller containers.

A serving of the sauce on toast with a fried egg on top is very nice as well.