Basic mince

Use this as your base for bolognaise or lasagne, you can't go wrong.
 

Recipe from: July 2010
Preparation time: 10 mins
Cooking time: 1 hour
 
 

Ingredients

 
  • 2
    onions
  • 2
    large carrots
  • 2
    sticks of celery
  • 1
    kg
    beef or lamb mince
  • 2
    tins whole peeled tomatoes
  • 2
    Tbs
    tomato paste
  • 4
    cloves garlic (to taste)
  • 1
    cup
    red wine
  • 2
    sprigs of thyme
  • Seasoning
  • 1
    beef/lamb stock cube
  • 1
    small chilli
Servings: Change Serving
 
 

Method

 
Chop the onion, carrots and celery quite finely and sauté in a pot in some vegetable oil.
When is starts to go soft, add the garlic (chopped) and chilli (chopped) and cook for a few minutes.
Add the mince and brown for 5-10 minutes, breaking it up.
Add the tomato paste, thyme (taken off the stalks) and cook for a minute or two.
Add the wine, tomato tins and crumble the stock cube into the pot.
Let it come to the boil and then turn it down to simmer for an hour.
If the liquid dissapears, add some more water to keep a nice moist consistency.
Season to taste.

 
 

Read more on: beef  |  sauté  |  slow cook
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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