Multi mince
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 2 tbsp olive oil
- 1kg lean minced beef
- 2 back baconrashers, chopped
- 2 onionsfinely chopped
- 2 garlic clovesfinely chopped
- 150ml red wine
- 500ml beef stock(from a cube is fine)
- leaves from 3 sprigs thyme
Nutrition: per serving
- kcal220
- fat9g
- saturates3g
- carbs4g
- sugars3g
- fibre1g
- protein30g
- salt0.7glow
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.
