MULTI MINCE

Multi mince image

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

Provided by Emma Lewis

Categories Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 220 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium