This basic mince sauce can be used in many ways and is perfect for a mid-week meal.
Ready in1 hour 30 mins
Serving sizeServes 6
- 1 tbsp (15 ml) sunflower oil
- 500 g lean beef mince
- 1 onion, chopped
- 1 celery stalk with leaves, chopped
- 2 cloves of garlic, chopped
- 1 green pepper, seeds removed and chopped
- 2 carrots, grated
- 2 tsp (10 ml) each dried thyme and mixed herbs
- 1 x 410 g tin chopped tomatoes
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (30 ml) chutney
- 1 tsp (5 ml) salt
- lemon juice and black pepper to taste
- 300 g spaghetti
- Heat 1 tsp of the oil in a frying pan and fry mince until browned. Spoon out and drain excess fat.
- Heat another 1 tsp of the oil in the same pan and fry onion, celery, garlic and green pepper for a few minutes.
- Add carrots, herbs, tomatoes, tomato paste, chutney and ½ tsp salt with meat. Reduce heat, cover with a lid and simmer for 30-45 minutes.
- Season well with lemon juice and pepper.
- Meanwhile, bring a large pot of water to the boil. Add pasta and the remaining ½ tsp salt. Cook until tender and drain well. Stir in the remaining 1 tsp oil.
- Serve warm pasta with mince sauce.
- To bulk up the mince, add cubes of butternut or brinjal with the carrots or stir in a tin of baked beans in tomato sauce.
- Fresh or dried herbs like basil, rosemary and origanum are delicious with mince.
- Lasagne: Prepare a white sauce and layer with the mince and lasagne sheets or noodles. Bake in the oven for 45 minutes.
- Curry mince: Add ½ tbsp curry powder and ½ tsp each ground cumin and coriander to the onions.
Many ways with mince
A basic mince recipe, like this bolognese, is so versatile and can be used in many different ways.
With just a few basic ingredients you can make a delicious, flavourful batch of mince. Be creative with flavour profiles and add different herbs and spices for a different flavour.
This recipe is from Cooking from the heart, 1st edition
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