Multi mince

Recipe uploaded by

Emma Lewis

9 ratings

Recipe by Emma Lewis

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1. Video tutorial: Making stock

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

Results 21-22

• Fatface

  12 August 2009

  Fatface commented on this recipe

  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.

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• Joanne

  23 August 2009

  Joanne commented on this recipe

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

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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

Preparation 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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