BASE ITEM….Beef Mince’n’Onion Thingymebob:
Prep: 10 mins.
Cooking: 40 mins.
Course: Snack/Lunch/Main/Part of any of them
Rating: 2: Easy
(Base mixture for Lasagne, Bolognaise sauce, etc.)
- Small pack beef mince (400g)
- 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
- 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.