Kaz, we use half chicken mince and half beef mince here (its really nice!) so there is a different consistency with it - but the thermie did result in it having very fine bits of meat, but not terrible. It was more the sauce that tasted like watery meat with a bit of tomato. I used tomato paste, fresh tomato, fresh basil, dried italian herbs, veg stock, onion, garlic, a bit of bacon, zucchini, a bit of dijon mustard, stevia instead of sugar... trying to remember! Ended up putting tomato soup in it amongst other things to get some depth!

Sounds like another Quirky Cooking recipe for the list then