Multi mince

Multi mince

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(22 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
220
protein
30g
carbs
4g
fat
9g
saturates
3g
fibre
1g
sugar
3g
salt
0.7g

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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Method

  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.

Recipe from Good Food magazine, February 2006

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Comments

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squeeze0402's picture

I used diced chorizo instead of bacon - gave it a really great flavour.

kiwiinlux's picture

I made this exactly as the recipe stated, except I used dried thyme. I split it into 3 lots, used one lot right away for cottage pie and it was delicious. The other two portions I froze and used one for nachos (added salsa and kidney beans), the other for spag bol (added tin toms and tomato paste). I have to admit that after freezing it was actually much more tasty, and I didn't find at any stage that there was too much liquid.

donna1923's picture

I did this tonight for the family and it went down a treat and enough left over to freeze for another day. I added a splash of Worcestershire sauce and some tomato puree. I only used 250 ml of water for this with 2 stock cubes and a little splash of extra wine and this was more than sufficient. I served with creamy cheesy mash. Will be adapting this for cottage pie and bolognese in future.

bobz78's picture

Love this in both cottage pie, spag bol. and stuffed marrows. Made it a few times and the bacon really makes it so dont miss this out. instead of 500ml stock I use 1 mug hot water with 3 oxo cubes, no need for so much liquid. Also i have made it without the wine and its just as good. My latest variation was to use 100g choped chorizo instead of the bacon and that was soo good!

happysarah's picture
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I used lean pork mince this recipe on its own is lovely can't wait to try it as spaghetti bol or cottage pie :-)

moc222's picture
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Use half the quantities, add tomato purée and a tin of tomatoes to make a lovely sauce for Spaghetti Bolognese. Allow the sauce to reduce as it produces a lovely rich sauce. Fab recipe.

rafflestiltskin's picture
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Great recipe choice for a Saturday evening in, although, next time, I think I would add some tomato puree to the Bolognese Sauce to give it a bit more tomato flavour and perhaps use a different brand of Plum Tomatoes as I thought the sauce was a bit on the thin side. Overall, really enjoyed it!

richowl's picture
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Great quick and easy recipe. I would certainly use this over and over again.

beginnersue's picture
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This is a great base for spaghetti bolognese and cottage pie. I froze half for cottage pie a week later was lovely. I added an extra rasher bacon which gave it such a lovely taste!

frankier94's picture

drbumwilly thinks this great

helenaash's picture
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tasty, easy to throw together and add ingredients too!

rhianthomas1984's picture
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very tasty and made loads, used it to make "quick cottage pie" and "so-simple spaghetti bolognese", definately one to keep.

lemon_farmer's picture
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Handy.

It's even quicker to use two pans and cook the meat and the onions at the same time :D

sdw1971's picture
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Very tasty. We are a family of seven and it got good ratings across the board

joanne_nl's picture

going to try this this week but can anyone suggest an alternative to the red wine? current plan is to add more stock.
thanks!

fatface's picture

If you layer this mince with either lasagne sheets or cooked, slice potato and make a cheese sauce to pour on top, add an egg to the sauce which makes it incredibly light and fluffy.

flossieb79's picture

I haven't (yet) made this mix as it is virtually identical to a basic mince mix I have used happily for many years. Just wanted to say I often put smoked bacon in my mix for added flavour and to ring the changes.

berniea's picture

Sounds lovely but hubby doesn't eat meat so vege mince I think, no bacon and vege stock cube which will cut back on the calories on something that is already low calorie.

bobbieparker's picture

Do you have to defrost before cook ing?

emmapricester's picture

I used this to make cottage pie - it was the best tasting cottage pie I have made!! - However it was a little bit dry so I was wondering if anyone has any suggestions for how to add extra gravy to the mix? Thanks!

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