I use this savoury mince recipe as the base for all my mince dishes as it’s the perfect blank canvas to then add in variations of flavours depending on what dish I’m creating; cottage pie, spaghetti Bolognese, sloppy joes, nachos, mince tacos, bobotie… The list can be endless!
First up, let’s talk about the heart of this recipe – the mince. Ground beef, pork, or a combination of both can be used, and each imparts its own unique character to the dish. I love experimenting with a mix of beef and pork for a perfect balance of flavours and textures. The key is to choose high-quality meat for that robust, savoury foundation.
The vegetables in this blank canvas mince recipe are not mere supporting characters; they play a leading role in building layers of taste. Aromatic onions, carrots, and celery, finely chopped and sautéed to perfection, lay the groundwork for a sauce that’s not only delicious but also nutritious. The kids will never even notice that there are so many extra veggies in here either!
Now, let’s not forget the tomatoes. Whether you opt for fresh, sun-kissed tomatoes or the richness of jarred passata, they add a burst of acidity and sweetness that elevates the entire dish. You can use tinned tomatoes, but I prefer the glass jars. Over time, the acidity in the tomatoes leaches out the toxic elements of the lining of the tin. When you consider the shelf life of a can of tomatoes, that can be years of exposure to all the nasties embedded in the tin and plastic lining that’s in direct contact to your food. So go for jarred tomatoes instead.
A splash of red wine further deepens the flavour profile, infusing the sauce with warmth and complexity. But this is entirely optional of course and it gives me an excuse to have a glass to sip on while I dance my way around the kitchen.
As we embark on this culinary journey, I’ll guide you through each step, sharing tips and tricks to make your Bolognese Mince an unforgettable experience. Get ready to channel your inner Italian nonna as we stir, simmer, and savour the irresistible aroma wafting from the pot.
Blank Canvas Mince
Ingredients
- 500 g beef mince
- 1 onion finely chopped
- 2-3 ribs celery finely chopped
- 2-3 carrots finely chopped
- 2 cloves garlic finely chopped
- 1 tbsp Worcestershire sauce
- 1 tbsp dark soy sauce
- 1 tsp mixed herbs
- 1 tsp oregano
- 1/2 tsp dried coriander seed (ground)
- 1 cup beef stock
- 1 cup red wine
- 1 cup tomato passata
- 1 tsp tomato paste
Instructions
- In a large heavy-base pot heat up some olive oil and fry the chopped onions, carrots, celery and garlic until it starts to caramelise
- Once caramelised, scoop the veg out into a separate bowl and add the mince to the large heavy-base pot and start to brown it and break up the clumps
- When the meat is browned, add the soy and Worcestershire sauce to help caramelise the mince further
- Add in the herbs, tomato paste and passata and fry for a few more minutes, mixing to incorporate
- Turn the heat down to a slow simmer and add in the stock, stirring to combine and then putting a lid on the pot
- Allow to simmer for as long as possible, 20 minutes at the least, ideally up till 1-2 hours on the lowest heat or in the slow cooker. Stirring regularly and adding more stock if it starts to dry out and begin to burn on the base of the pot
- This will form the base for many savoury mince dishes and can either be transformed into other dishes from here, or portioned out into freezer-friendly containers and defrosted when needed
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