• In a saucepan, heat olive oil over medium heat
• Add chopped onions and garlic, sauté until softened
• Pour in crushed tomatoes
• Add basil, oregano, salt, and pepper.
• Simmer for 20-30 minutes, allowing the flavours to infuse and develop while preparing the mince

• Heat the olive oil in a large non-stick pan
• Once the heat has reached a medium to high heat, add the carrot and onion, stirring constantly until they are well sweated and glassy in appearance
• Add the Froom mince and garlic, stirring constantly until it becomes lightly browned with a uniform caramelisation (If the mince is cooking too quickly, turn down the heat on your stove)
• Add the thyme, oregano, salt, and pepper
• Add the tomato sauce and stir through thoroughly
• Let it simmer for all the flavours to infuse while you make the bechamel sauce

make the bechamel sauce