Simple beef mince recipe

This shouldn’t be so simple as the mince and tatties – mince and potatoes – that I grew up on, however it’s nonetheless saved plain for batch-cooking functions, in order that components might be added afterwards to flavour every portion in another way. It’s mainly an Italian-style ragu however with out the herbs that may be utilized in Italy. 

Timings

Prep time: 10 minutes

Cook time: 1 hour half-hour

Serves 

6

Ingredients

• 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 will have)
• 2 x 400g tins chopped tomatoes
• 1 tbsp tomato purée

Method 

1. Heat the olive oil in a big, heavy-bottomed pan and brown the meat in batches; when you overcrowd the pan it simply steams. 
2. As every batch is finished, take away it to a bowl.
3. Cook the bacon within the pan till golden and add it to the meat.
4. Tumble the celery, carrot and onion into the pan. Sauté for 12-Quarter-hour, or till they’re softening and golden brown.
5. Put the mince and bacon again into the pan.
6. Season with salt and pepper, and add the inventory, tomatoes and tomato purée. You would possibly want just a little water too – about 75ml – if the combination is dry.
7. Bring to the boil then flip the warmth down low, cowl the pan – leaving just a little hole between the lid and the pan at one facet – and cook dinner for an hour (75 minutes if in case you have time), stirring infrequently.
8. Make positive all the things stays moist; add a splash of water if you might want to.
9. Taste for seasoning and depart to chill.
10. Divide between 3 packing containers, label and date them, and freeze, to show into future dishes.