Basic savoury mince

This basic savoury mince recipe is a must-have for your recipe book. It can be used in so many dishes from spaghetti bolognaise and chilli con carne to a simple baked potato topping. The best thing though, is that you can make a really big batch in one go, then divide it and freeze to use later in the month.

2kg mince (can use half meat and half soya mince)
15ml oil
7 medium onions
5ml garlic paste
4 tbsp cake flour
4 cups carrot, peeled and grated
1 cup celery, finely sliced
3kg tomatoes, skinned and chopped (can use tinned tomatoes)
4 cups chicken or beef stock
2 tsp sugar
4 tsp dried basil
Salt and black pepper

1. Heat a large heavy-based saucepan with the oil.
2. Fry the onions until tender, add the garlic and cook for a further three minutes. Turn the heat up slightly and add the mince, cook until browned and a crumbly texture, if you are using half soya mince – add it now.
3. Add the flour, carrot and celery, mix well. Stir in the remaining ingredients.
4. Turn the heat down to low, and simmer for one and a half to two
hours. Stir occasionally to prevent it sticking.
5. Leave the mixture to cool properly. Divide into portions in airtight containers and freeze.


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