Name: Multi mince
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Cuisine: British
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

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Multi mince

Multi mince

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Serves 8

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.5 out of 5.34 ratingsRate

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Use this great mince recipe as a base for bolognese or cottage pie - freeze a batch ready to whip out for last-minute dinners

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal220
fat9g
saturates3g
carbs4g
sugars3g
fibre1g
protein30g
salt0.7g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, February 2006

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A star rating of 4.5 out of 5.34 ratings

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