This quantity will yield 80-90 portions.
The (optional) step of blitzing the sauce with the vegetables before adding the cooked beef not only gives the sauce a rich flavour and consistency but it also makes the vegetables less of a problem for children.
The bell pepper, courgette and aubergine are roasted separately in the oven to avoid overfilling the cooking pot and allows them to retain their crunchiness.
If the sauce seems to thick, add some tomato juice, tinned chopped tomatoes or stock. If the sauce is too thin, mix some corn starch with cold water and add that the sauce, which will thicken when it comes back to the boil.
!Variations:
Add some red wine or green pesto (beware of nut allergies) to the sauce.
Cook some lardons off with the minced beef if desired.
Add some spinach to the sauce.
For an even more intense tomato flavour, cut real tomatoes in half and sprinkle with salt, pepper, oil and herbs. Roast them in the oven until lightly charred. Add them to the sauce before blitzing.