Multi mince

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
MPU 2

Method

  1. 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.

  2. 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.

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