Batch cooking recipe for 8 people, takes only 20 mins; recipe has olive oil, minced beef, back bacon, onion, garlic clove, red wine, beef stock and thyme.
Multi mince
Course: Batch cooking
Servings
8
servings
Prep time
10 mins
Ingredients
- Red Wine: 150ml red wine
- Garlic Clove: 2 garlic cloves, finely chopped
- Olive Oil: 2 tbsp olive oil
- Onion: 2 onions, finely chopped
- Thyme: leaves from 3 sprigs thyme
- Beef Stock: 500ml beef stock (from a cube is fine)
- Back Bacon: 2 back bacon rashers, chopped
- Minced Beef: 1kg lean minced beef
Directions
- Heat the olive oil in a non-stick frying pan. When hot, tip in the mince and cook for 10 mins until browned all over, breaking up any lumps with the back of a spoon. Tip onto a plate. You may need to do this in batches.
- Add the bacon to the pan with the onions and garlic, then cook for 7 mins until the bacon is cooked and onion softened. Return the mince to the pan, then pour in the red wine, stock and thyme leaves. Bring to a boil, then simmer for 30 mins until the mince is tender and the sauce has reduced down. Once cool, can be frozen for up to 3 months.
