Sauce serves approx 6 people
2 sweet potatoes
500g – 750g pack minced meat (Beef works best for colour but it’s possible to use turkey or pork)
2 – 3 onions
3 – 4 cloves of garlic
2 tbsp vegetable or olive oil
2 sweet peppers
2 tbsp dried basil
2 tbsp dried mixed herbs (make sure you get a mix that doesn’t contain sage)
1 – 2 bay leaves
1 beef stock pot or cube (Knorr or Tesco’s own seem to be safe, and some people can tolerate oxo cubes too)
1 tbsp yeast extract (not marmite, get one that doesn’t contain spices)
2 tsp cornflour
2 tsp gravy powder (bisto original powder is b&c free)
1) Peel and chop sweet potatoes, put in a small saucepan with enough boiling water to cover and simmer until soft. DO NOT DRAIN, instead mash the sweet potatoes with the cooking water until the contents of the pan have the approximate consistency of tomato sauce or passata. Leave to one side.
2) Peel and chop the onions and garlic and fry in a large saucepan together with the meat, until the meat is browned and the onions are translucent.
3) grate the carrots and to the pan, then pour the sweet potato sauce over the top. Stir well and add some more water as necessary – it shouldn’t be too thick.
4) deseed and chop the peppers and add to the pan, together with the basil, mixed herbs, bay leaves, beef stock and yeast extract. Simmer for about 30 to 45 minutes.
5) 5 to 10 minutes before serving, blend the cornflour and gravy powder with a little water and stir into the sauce to thicken. At this point you may also want to remove and discard the bay leaves, especially if you are feeding children who may not realise that they shouldn’t be eaten!
6) serve with pasta or bread and salt or pepper to taste