Multi Mince

Nearly every week we cook a “double dinner”. A meal that will stretch over two nights to 1) save time 2) be more economical. This weeks double meal has been Multi Mince. I daren’t call it bolognaise as it is nothing like traditional bolognaise!

My multi mince is different every time I make it depending as to what is in the house and what needs to be eaten. I also keep the veg chunky in it. We usually eat it with pasta one night, then the next night turned into something else with the addition of another ingredient. Be it kidney beans or mash to make a kind of shepherds pie. I also use the same mince recipe to make lasagna.

Multi mince
serves 4

1 onion diced
1 garlic clove
400g beef steak mince
3 rashers of smoked back bacon, chopped
2 large carrots, chopped
3 sticks of celery, chopped
handful of mushrooms, chopped
1 red pepper, sliced
1 beef oxo cube
1 tin of chopped tomatoes
125ml red wine
drizzle of balsamic vinegar
splash of Worcestershire sauce
2 tbsp mixed herbs

1) Soften the onions and garlic on a medium heat with a bit of oil. Add mince and bacon. Cook until mince is browned. Pour in wine and simmer until wine has reduced by half.

2) Add all the veg (but the chopped toms) and cook for 2 min. Add the chopped toms, balsamic, Worcestershire sauce, herbs and crumble in oxo cube. It is has thickened too much add a splash of water. Simmer for 50 min.