The BBC Good Food logo
Multi mince

Multi mince

By
A star rating of 4.5 out of 5.31 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
HighlightNutrientUnit
kcal220
fat9g
saturates3g
carbs4g
sugars3g
fibre1g
protein30g
low insalt0.7g
Advertisement

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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.31 ratings
Advertisement
Advertisement
Advertisement

Sponsored content