‘Any ocassion’ batch cook mince
This is great for bolognaise , cottage pies, chilli, lasagne, and stuffing peppers too – freezable, so a great one to cook in a big pot and freeze in batches for when needed.
'Any ocassion' batch cook mince
By Published: June 15, 2015
- Makes: 1 large pot
- Prep: 10 mins
- Cook: 2 hrs 0 min
- Ready In: 2 hrs 10 mins
This is great for bolognaise , cottage pies, chilli, lasagne, and stuffing peppers too - freezable, so a great one to cook in a big pot and freeze in batches for when needed.
Ingredients
- 1 Kg Minced Beef
- 2 Onions Peeled and chopped
- 1 Red Pepper Deseeded and diced
- 3 Cloves Garlic Peeled and crushed
- 2x400 Grams Tinned Tomatoes
- 1 Tbsp Dried Mixed Herbs
- 400 Ml Beef Stock
Instructions
- Heat a large Jin stick frying pan, and add the mince. Fry for 10 mins, stirring constantly until it is niceky browned, breaking up any lumps of mince as you do.
- Drain off any excess fat, then add the rest of the ingredients, stir well and season to taste.
- Bring to the boil, then reduce the heat and simmer for approx 1 hour and 30 mins, you could also do this in a slow cooker, leaving it all day on a low heat to come in to after a hard day at work. Stir occasionally if you are cooking on the hob though.
- This can be enjoyed right away, or frozen in batches, it will also keep well in the fridge for about 3 days.
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