Multi mince
By Emma Lewis
Contains pork – recipe is for non-Muslims only
Use this great mince recipe as a base for bolognese or cottage pie – freeze a batch ready to whip out for last-minute dinners
- Prep:10 mins
Cook:1 hrs
- Serves 8
- Easy
Nutrition per serving
- kcal 220
- fat 9g
- saturates 3g
- carbs 4g
- sugars 3g
- fibre 1g
- protein 30g
- salt 0.7g
Ingredients
- 2 tbsp olive oil
- 1kg lean minced beef
- 2 back bacon rashers, chopped
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 150ml red wine
- 500ml beef stock (from a cube is fine)
- leaves from 3 sprigs thyme
Method
Heat the olive oil in a non-stick frying pan. When hot, tip in the mince and cook for 10 mins until browned all over, breaking up any lumps with the back of a spoon. Tip onto a plate. You may need to do this in batches.
Add the bacon to the pan with the onions and garlic, then cook for 7 mins until the bacon is cooked and onion softened. Return the mince to the pan, then pour in the red wine, stock and thyme leaves. Bring to a boil, then simmer for 30 mins until the mince is tender and the sauce has reduced down. Once cool, can be frozen for up to 3 months.