22/02/2021 
CategoryBeef, Everyday, Hot Meals, Hot Meals, Lunch, Sandwich, Wholegrains
Yields20 ServingsQuarter (5 Servings)Half (10 Servings)Default (20 Servings)Double (40 Servings)Triple (60 Servings)
Recipe from the Everyday Canteen Recipes Resource
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
2 onions, diced
2 cloves minced garlic or garlic cloves, crushed
4 tsp olive or canola oil
1 kg lean beef mince
4 tbsp worcestershire sauce
½ cup salt-reduced tomato sauce
2 tsp mixed herbs (dried or fresh)
80 ml water
2 large carrots, grated
2 large zucchini, grated
2 cups mushrooms, finely chopped
20 sandwich rolls/ buns, halved
Method
1
Place a large saucepan on the stovetop on medium heat, add the oil and cook the onions and garlic until soft.
2
Add the mince and cook until completely browned, stirring as necessary. You may need to add a couple of tablespoons of water to keep it moist.
3
Add the tomato sauce and cook on low for 2 minutes.
4
Add all remaining ingredients and simmer on low for 20 minutes, stirring occasionally, until sauce is thickened.
5
If sauce starts to dry out, add a little more water.
6
Portion out 125g or ½ cup of the meat sauce onto each sandwich roll or split bun.
7
Serve with a side salad of lettuce, tomato & cucumber.
Variations
- If herbs are grown in your school garden, use fresh varieties such as basil, rosemary, thyme or oregano.
- Add canned tomatoes and tomato paste to the sloppy sauce to add to pasta, lasagne, soft tacos and burritos.
- This recipe for the sauce freezes well.
- Add extra veggies such as tomatoes, spinach, capsicum, and peas.
- For variety, try alternating between lean beef, turkey, chicken breast or pork mince.
Tips
- To save time, you could use a food processor to quickly chop the onions, carrot and mushrooms. This type of equipment makes it quick and easy to include fresh ingredients in canteen cooking.
Ingredients
2 onions, diced
2 cloves minced garlic or garlic cloves, crushed
4 tsp olive or canola oil
1 kg lean beef mince
4 tbsp worcestershire sauce
½ cup salt-reduced tomato sauce
2 tsp mixed herbs (dried or fresh)
80 ml water
2 large carrots, grated
2 large zucchini, grated
2 cups mushrooms, finely chopped
20 sandwich rolls/ buns, halved
Directions
1
Place a large saucepan on the stovetop on medium heat, add the oil and cook the onions and garlic until soft.
2
Add the mince and cook until completely browned, stirring as necessary. You may need to add a couple of tablespoons of water to keep it moist.
3
Add the tomato sauce and cook on low for 2 minutes.
4
Add all remaining ingredients and simmer on low for 20 minutes, stirring occasionally, until sauce is thickened.
5
If sauce starts to dry out, add a little more water.
6
Portion out 125g or ½ cup of the meat sauce onto each sandwich roll or split bun.
7
Serve with a side salad of lettuce, tomato & cucumber.
