Multi Mince

Method

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

  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.

Credit: Emma Lewis

Ingredients

Prep time: 10 Minutes

Cook time: 1 Hour

Serves: 8

  • 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