Method
Prep:10min  ›  Cook:20min  ›  Ready in:30min 

1. Fry the meat and vegetables: Heat a large, heavy-based pan until hot, then add the minced beef and onion. Fry over a medium heat for 7 minutes or until browned all over, stirring occasionally to break up any lumps. Add the pepper and tomatoes, and cook for 3 minutes, then sprinkle over the flour.
2. Add the stock :Stir the tomato purée into the stock, then add the Tabasco sauce and basil or coriander. Stir 150ml stock into the mince mixture. Bring to the boil, then reduce the heat, cover and cook gently for 10 minutes. Add a little extra stock if needed and season.
3. Serve: When ready to serve, split the baps in half and toast them lightly. Put some shredded lettuce on the base of each bap and spoon the meat sauce on top. Each person can add chilli sauce to taste.

…another idea

Chilli con carne: For a classic chilli, fry the minced beef with the onion, as the basic recipe, and 1 crushed garlic clove, 2 tsp chilli powder and 1 tsp ground cumin. Simmer with the flavoured stock plus a 400g can chopped tomatoes or chunky passata at step 2, then stir in a 400g can red kidney beans, drained and rinsed. Heat through for 5 minutes. Season. Serve over rice with soured cream and grated cheese.

…keep it

Cooked mince is suitable for freezing. Cool quickly and transfer to a freezerproof container. Freeze for up to one month. To use, thaw overnight in the fridge. Reheat and simmer for 10-15 minutes.