Beef mince
Our kitchen
Great base for many other dishes. Always worth making in bulk and freezing.
Ingredients
Need this recipe for the kids as we always just chuck it together. These ingredients are guess work - need to measure and adjust these quantities next time we make it:
1 kg Beef mince
5 - 8 medium Onions, diced
4 cloves Garlic, minced
3 large Carrots, grated
2 sticks of Celery, grated
2 - 200 Chillis, sliced
2 large tomatoes, blitzed or 400ml Passata
50g Tomato puree
Salt & Pepper to taste
Method
Fry mince in a pan until it is browned (always takes longer than expected, but it needs some browning)
Add garlic, onions and chilli and fry until the onions start going translucent.
Add carrots and celery and fry for another minute.
Add remaining ingredients and keep stirring until it comes to the boil.
Turn the heat down to a low simmer and let it cook uncovered until some of the liquid has boiled off (up to you how wet or dry you like it).
Put the lid on and cook on low for 20 - 30 minutes.
Check seasoning and eat or freeze.
Notes
This is a very simple and basic mince that we use on toast, on rice, on pasta, in our lasagne, chilli etc. It is a blank canvas that can be titivated with any herbs, spices or sauces.