This is referred to as "Jim Jack Joe" in my family and originated in WW2 here in England in my Great Grandmother's kitchen (farming family so few food shortages). It's really just savoury mince, but it tastes great and can really get children to eat lots of veg.
For younger customers, up the veg. content and chop really small, giving them bigger chunks as they grow older. I'm now 47, the weekend cook for my wife and children, and love big one-inch bits of celery etc. in my JJJ.
I use an ordinary 28cm/11inch non-stick supermarket wok with a lid from another pan for this.
A little oil.
1 Celery stick
Above veg. chopped.
a few mushrooms, sliced
500g/1 lb minced (ground) beef
400g/14oz can tomatoes (whole or chopped)
1 bay leaf (dried is fine)
Salt & Pepper
Fry the veg in the oil over a low/medium heat for about 4 or 5 minutes.
Add the beef and brown thoroughly, stirring and prodding to de-lump (this bit is somewhat tedious, but important).
Probably best to spoon off most of the fat at this point, but it's up to you.
Stir in the tomatoes and a little water if needed to make the dish rather thicker than a bolognese sauce.
Add a bay leaf or two, and season with salt & pepper.
Bring up to a simmer, partially cover, and cook gently for about 30 minutes. Stir occasionally.
Now ok to serve, but will sit happily simmering (and improving) for ages.
Variations: Garlic, parsnips (probably not for kids), wine, peppers, canned beans, frozen peas, swede, turnip, celeriac etc. can all be added at appropriate stages (parsnips no earlier than tomatoes as they tend to break up)
If you don't like celery, for instance, just leave it out.
Great with rice/pasta or as a topping for jacket potatoes but best with a green veg and mashed potatoes, which the juice makes go a pleasing shade of orange at the edges. Roughly slicing potatoes into the pot at the tomato stage would make a one-pot meal.