Use this great mince recipe as a base for bolognese or cottage pie - freeze a batch ready to whip out for last-minute dinners.
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.
Credit: Emma Lewis
Prep time: 10 Minutes
Cook time: 1 Hour
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 (cube is fine)
3 thyme sprigs leaves