What you need
1 tablespoon olive oil
100 g/3½ oz lean minced pork
1 small onion, finely chopped
½ small red pepper, cored deseeded and diced
1 garlic clove, crushed
1 teaspoon dried thyme
300 ml/½ pint passata (sieved tomatoes)
2 teaspoons tomato purée
100 g/3½ oz canned cannellini beans in water, drained and rinsed
25 g/1 oz baby spinach leaves, stalks removed and leaves shredded
What to do
1) Heat the oil in a saucepan over a medium
heat and cook the mince for 5 minutes, breaking it up with the back of a fork, until browned all over. Remove with a slotted
spoon and set aside.
2) Reduce the heat slightly, add the onion to the pan and cook for 5 minutes until softened, then stir in the red pepper, garlic and thyme
and cook for a further 2 minutes, stirring frequently. Return the mince to the pan.
3) Stir in the passata, tomato purée, cloves, beans, spinach and 50 ml/2 fl oz water. Bring to the boil, then reduce the heat, part-cover
with a lid and simmer for 20 minutes, stirring occasionally, until the mince is cooked through. Remove the cloves.
4) Using the back of a fork, mash the mince mixture until almost smooth, adding a little boiled water if necessary. Alternatively, purée
in a food processor or using a hand blender.