Prep: 10 mins.
Cooking: 40 mins.
Rating: 3: Moderate
This basic mixture is a very good one for many mince-based meals.
- A batch of cooked pasta
- Small pack beef mince (400g)
- 1 carrot (size as you wish – you’ll find that large ones are bigger than small ones….)
- ½ a green pepper (or could be a different colour)
- 100g chopped bacon bits (streaky is nice)
- 1 or 2 cloves crushed/chopped garlic
- 1 can chopped tomatoes
- Dollop of tomato puree
- Red wine if you have it
- Frying pan
- Break up the mince with a fork as it is dropped into the 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 on a low heat with the mince for 5 mins.
- Add a can of chopped tomatoes, pour in a glass or so of red wine and add 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, and you can’t take out salt once it’s in.
- Put the pan onto the lowest heat possible; lodge a lid half-way on and just simmer for about 30 mins, stirring as necessary to avoid it sticking to the pan.
- Season to taste and use it to make whatever dish you are doing. It is ready for both Lasagne and Bolognese as it is now.
- Spaghetti is the traditional one but I personally find it too messy.
- Use whatever pasta you like – dammit, you’re eating it.
- Serve it up, eat it, enjoy it.