For the mince:
1 kilogram of minced beef
2 brown onions, chopped
2 large carrots, grated
2 large celery sticks
5 large cloves of garlic, chopped
1 star anise
1 bay leaf
1 red chili, chopped
1 sachet of tomato paste
1 cup (250ml) of red wine
180 ml of stock (chicken, vegetable or beef)
2 tins of Italian whole tomatoes
1 tsp of sugar
2 tbsp of extra virgin olive oil
Sea salt and Black pepper
1 tsp of Italian herbs (from Woolworths/ Robertsons)
Handful of basil leaves
For the nachos:
1 packet of nachos
1 Jar of jalapenos
1 cup of grated cheddar cheese
1 large pot
1 casserole dish
Food processor with blade attachment
Preparation: 5 minutes
Cooking time: 90 minutes
Turn the oven onto 180C.
In a food processor (with the blade attachment) chop the onions, garlic, chili and celery, then grate the carrots. On high heat, place the pot and 2 tablespoons of olive oil and add all the vegetables, fry for 5-10 minutes or until they are nice and soft and the kitchen is smelling beautiful (make sure they don’t burn). Add the tomato paste, herbs and star anise and cook for 3 minutes.
Add the mince in stages- this makes it more manageable. Use a wooden spoon and break up the mince until there are no chunks of meat. Cook for 5 minutes or until the meat has turned colour. Then add the wine and simmer for 2-3 minutes. Add the stock and cook for another 3 minutes. Then add the tinned tomato, sugar, bay leaf, and basil leaves; turn the heat down and simmer for 40 minutes (the longer the meat cooks the richer the flavour). Flavour to your taste buds, and don’t forget to taste continuously.
Once the mince has cooked, and the sauce has thickened you can now start the stacking process. On the bottom of the casserole dish lay down one layer of nachos, then spoon one layer of mince, then scatter about a tablespoon of the jalapenos.
Continue doing this process until the dish is full. On the top layer, after the mince and the jalapenos, pour all the cheese so it evenly covers the mince, if there are any crushed bits of nachos in the packaging pour them on top.
Place in the oven for 10-15 minutes or until the cheese has melted.
Serve with an ice-cold Corona, some salsa and guacamole.