A tasty simple dish which, when cooked mildly with chilli, the kids loved too. Good to use over several days or freeze.

500g Beef mince 2 onions, chopped 4/5 cloves garlic, chopped 500g passata 200g chopped tinned tomatoes 400g tinned chick peas, drained 1 tbsp dried oregano 200g baked beans 1-2 tbsp chilli powder (depending on heat preference) 2 tbsp red pesto

Brown the mince in a pan and add onions and cook for a further 3/4 until soft. Add the garlic and stir in for a minute.

Stir in the passata, red pesto and chopped tomatoes until combined then the beans,oregano and chick peas. Add the chilli powder according to taste and leave to simmer for 45-60 minutes on a low heat to reduce.

Serve with preferred choice of rice or on top of jacket potato with mixed side salad.