Multi mince

Multi mince

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(29 ratings)

Prep: 10 mins Cook: 1 hr


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: per serving

  • kcal220
  • fat9g
  • saturates3g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein30g
  • salt0.7g


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1kg lean minced beef
  • 2 back bacon rashers, chopped
  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 150ml red wine
  • 500ml beef stock (from a cube is fine)
  • leaves from 3 sprigs thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


  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.

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Comments, questions and tips

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AgathaEzzedine's picture
11th Jun, 2018
Absolutely lovely multi mince. Needs a lot of salt tho which isn’t mentioned in the recipe. Otherwise a delight!!
GermanCookey's picture
13th Sep, 2014
I used a bottle of Guinness instead of red wine and it was delicious! My guests stuffed their faces until they had trouble breathing... :)
26th Feb, 2014
I used diced chorizo instead of bacon - gave it a really great flavour.
13th Nov, 2013
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.
6th Oct, 2013
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.
25th Sep, 2013
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!
4th Oct, 2012
I used lean pork mince this recipe on its own is lovely can't wait to try it as spaghetti bol or cottage pie :-)
24th Sep, 2012
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.
30th Jul, 2012
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!
2nd Mar, 2012
Great quick and easy recipe. I would certainly use this over and over again.


23rd Feb, 2018
This probably seams silly, but when using from the freezer, what is the best way to defrost it?
goodfoodteam's picture
28th Feb, 2018
Thanks for your question. We'd recommend defrosting in the fridge overnight. Reheat until piping hot throughout.
7th Mar, 2016
I have followed this way of cooking mince for a long time but it is always CHEWY and RUBBERY. Always use Best Mince. Please someone tell me what I am doing wrong!! Ann.
goodfoodteam's picture
28th Apr, 2016
Beef mince can be a bit tough, despite its small size. The next time you make a Bolognese or dish like this put it in the oven set at about 160C/140C fan/gas 3 and leave it to cook for at least an hour. You might find it more to your liking.
beebee123's picture
22nd Aug, 2014
I really love this website, with the recipes and comments but find it runs extremely slowly on my laptop; I don't have this problem with other sites, does anyone else have this problem?
7th Mar, 2016
Yes I find it slow, even the typing in bit. Ann
26th Feb, 2014
I used diced chorizo instead of bacon - gave it a really great flavour.
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