Multi mince

Recipe uploaded by

Emma Lewis

8 ratings

Recipe by Emma Lewis

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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.

Per serving

220 kcalories, protein 30g, carbohydrate 4g, fat 9 g, saturated fat 3g, fibre 1g, salt 0.7 g

Latest comments and suggestions

• George

  17 January 2008

  George rated and commented on this recipe

  

  Absolutely delicious! Loved the bacon in it - gave it a really nice taste. I used the mince to make a cottage pie - yum!

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• WIGANONE

  23 January 2008

  WIGANONE rated this recipe

  

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• samsfood

  01 February 2008

  samsfood commented on this recipe

  I didn't have any beef mince so used lamb, and also added finely grated courgette & carrot (VERY fussy three year old). Served it as Shepherds Pie topped with mashed potato & sweet potato and it was fantastic! Two children had seconds who don't normally eat mince!!!!!

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• samsfood

  01 February 2008

  samsfood rated this recipe

  

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• Sue

  06 February 2008

  Sue commented on this recipe

  Really tasty made it up for a spaghettii sauce freezed the remaining rather yummy!!!!

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• nina

  19 February 2008

  nina rated and commented on this recipe

  

  Truly gorgeous, really tasty, will make again and again!

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• TakaraJayne

  06 March 2008

  TakaraJayne rated and commented on this recipe

  

  Fantastic!! My fussy children loved it as a cottage pie. It made lots, but all the more for freezing!!! Would recommend, and will make it again!

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• sal

  14 March 2008

  sal rated this recipe

  

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• fulgencio

  25 April 2008

  fulgencio commented on this recipe

  Oh yuk Didn't like this at all. Used the base mix with the bolognes recipe. Found it very bland so had to add tomato puree and - a jar of bolognes sauce to diguise the flavour. But, have to add that I can't get fresh thyme here (in Spain) so used dried, maybe that's what ruined it.

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• fulgencio

  25 April 2008

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• Blondecooker

  26 May 2008

  Blondecooker commented on this recipe

  I added grated carrot, made a Bechamel sauce, used lasagne sheets and made a lasagne. So yummy. My grandson loved it as well.

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• kate

  18 October 2008

  kate rated and commented on this recipe

  

  Ooooo it's lovely, added chopped courgettes and mushrooms and served it on a beautifully crisp jacket potato.....

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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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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 10 mins

Cook 1 hr

Low-fat

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

Per serving

220 kcalories, protein 30g, carbohydrate 4g, fat 9 g, saturated fat 3g, fibre 1g, salt 0.7 g

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