I use this version as my ‘healthy’ version of sauce for lasañas or other pasta.
Fry some chopped onions and/or leeks and sliced carrots and fry in olive oil until the onions are soft. Add a clove or two of crushed garlic and the minced beef. Stir until the mince is sealed then add a couple of tins of chopped peeled tomatoes, a crumbled chicken stock cube, thyme, bovril, salt, pepper and the sliced green beans. Stir, adding a little water if you feel it’s necessary. Simmer uncovered for 10-15mins, until the meat and veg are cooked through and the sauce reduced and thickened.
Now, if you want a ‘richer’ version of this sauce, you can fry bacon along with the onions/leeks, then add chopped chorizo along with the minced beef, a slurp of white wine once the meat’s sealed and before adding the tomatoes and fry some mushrooms separately until all the juice has evaporated, then add them to the meat sauce along with the green beans.