This isn’t so simple as the mince and tatties – mince and potatoes – that I grew up on, however it’s nonetheless saved plain for batch-cooking purposes, in order that elements may be added afterwards to flavour every portion in a different way. It’s mainly an Italian-style ragu however with out the herbs that will be utilized in Italy.
Timings
Prep time: 10 minutes
Prepare dinner time: 1 hour half-hour
Serves
6
Elements
- 2 tbsp olive oil
- 1kg good-quality minced beef
- 100g bacon lardons
- 2 celery sticks, diced
- 1 medium carrot, diced
- 1 giant onion, finely chopped
- 500ml beef inventory (or rooster inventory if that’s all you’ve gotten)
- 2 x 400g tins chopped tomatoes
- 1 tbsp tomato purée
Technique
- Warmth the olive oil in a big, heavy-bottomed pan and brown the meat in batches; should you overcrowd the pan it simply steams.
- As every batch is completed, take away it to a bowl.
- Prepare dinner the bacon within the pan till golden and add it to the meat.
- Tumble the celery, carrot and onion into the pan. Sauté for 12-Quarter-hour, or till they’re softening and golden brown.
- Put the mince and bacon again into the pan.
- Season with salt and pepper, and add the inventory, tomatoes and tomato purée. You may want a bit water too – about 75ml – if the combination is dry.
- Deliver to the boil then flip the warmth down low, cowl the pan – leaving a bit hole between the lid and the pan at one facet – and prepare dinner for an hour (75 minutes you probably have time), stirring on occasion.
- Be sure that every little thing stays moist; add a splash of water if it is advisable to.
- Style for seasoning and go away to chill.
- Divide between 3 bins, label and date them, and freeze, to show into future dishes.