BASE ITEM….Beef Mince’n’Onion Thingymebob:

BASE ITEM….Beef Mince’n’Onion Thingymebob:

Prep:           10 mins.

Cooking:      40 mins.

Course:        Snack/Lunch/Main/Part of any of them

Serves:        4

Rating:         2: Easy

 (Base mixture for Lasagne, Bolognaise sauce, etc.)


  • Small pack beef mince (400g)
  • Onion
  • 1 carrot (size as you wish)
  • ½ a green pepper (or could be other colour)
  • 1 or 2 cloves crushed/chopped garlic
  • 1 can tomatoes
  • Tomato puree
  • Oil
  • Seasoning
  • Optional – 100g chopped bacon bits (streaky is nice)
  • Optional – Red wine if you have it


  • Break up the mince with a fork into a lightly oiled pan and fry over a high heat to colour the meat. It will produce an amount of fat which should be poured off and dealt with as in Tricks’n’Tips.
  • Turn the pan down to a medium heat.
  • Chop the onion, carrot, bacon, pepper and garlic finely and soften with the mince for 5 mins.
  • Add a can of tomatoes, pour in a glass or so of red wine and add a good squeeze or dollop of tomato puree. Season well with black pepper as the tomatoes will certainly benefit from it.  Leave the salt until you taste it later – the bacon will add a certain amount.
  • Put the pan onto the lowest heat, lodge a lid half-way on and just simmer for about 30 mins, stirring occasionally.
  • Season the mixture to taste and use it to make whatever dish you are doing. It is ready for both Lasagne and Bolognese as it is now.
  • This will also be suitable for serving with baked spuds; it can be spiced up for couscous or served with white rice. It is also ready for the filling for Cottage pie and can be used for Cottage Skins.

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