Makes: 10 portions. Cooking time: 1/2 hours.
(1) Place the oil in a deep sided saucepan, add the minced meat and allow to fry until it is lightly coloured. Add the chopped onion and garlic and allow to cook until it becomes rather soft, but do not brown.
(2) Drain off any surplus fat, add the tomato purée and brown sauce. Bring to the boil, season and gently simmer until the meat is cooked. Skim as necessary removing all traces of fat and grease that may surface.
(3) Season to taste, correct the consistency which should allow the sauce to lightly coat the meat.
(4) Retain in a clean saucepan, placing a few knobs of butter on the surface to prevent a skin from forming. Retain until required in a bain-marie of hot water.
May be served with farinaceous dishes, e.g. spaghetti, ravioli.