Place a large, heavy based casserole dish over a gentle heat, add the oil and sauté the chopped onions until they’re soft and translucent – around 5 minutes. Add the cubed carrots and continue to sauté for a further 5 minutes. Season with sea salt, Herbamare and white pepper, then add the shiitake mushrooms and continue to cook for 5 minutes, stirring continuously. Stir in the tomato paste so that it thoroughly coats the vegetables.
Gradually add the meat, using the back of a wooden spoon to break it up and press it into the vegetables so that everything gets blended, and there are no big lumps of mince left – this should take around 5 minutes. Season again with sea salt, Herbamare, a touch of cracked black pepper and the garlic granules.
Turn the heat up to medium, stir in the sliced sun-dried tomatoes, passata sauce and honey and continue to cook for 5 minutes, stirring regularly. Check for seasonings, then reduce the heat to low, cover the dish and leave to cook for a further 2 ½ to 3 hours, stirring occasionally.
Just before serving, remove the lid from the dish, increase the heat to medium/high and let the sauce reduce slightly.
Serve with freshly cooked pasta (tagliatelle or pappardelle work well) and freshly grated cheese (or vegan cheese if dairy-free).
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