Tom Kerridge's midweek meal saviour!
Tom’s got a game-changing recipe to give your standard mince a makeover. His base recipe is the gateway to so many different dinners: top with mashed potato and you’ve got a cottage pie, serve with spaghetti, hey presto, bolognese! With some of this in your freezer, you’ve got dinner sorted for the week - and it’s super tasty too!
Tom Kerridge’s Mother Mince (Recipe taken from Miracle Mince)Serves: 4-6 (depending on use)
Ingredients
1kg lean beef mince2 onions250g carrots150g celery sticksa splash of vegetable oil4 garlic cloves, minced200ml red wine1 litre beef stock2 x 400g tins of chopped tomatoes2 tablespoons tomato purée4 thyme sprigs2 bay leaves1 tablespoon Worcestershire sauce250g baby chestnut mushrooms, halved300g frozen peassalt and freshly ground pepper
Method
1. Heat the oven to 200°C/180°C fan. Line a baking tray with a silicone mat.
2. Spread the beef mince out evenly onto the lined tray and cook on the top shelf of the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove and set aside.
3. Cut the onions into quarters and both the carrots and celery into large chunks. Place in a food processor and pulse until roughly chopped.
4. Heat the oil in a large non-stick saucepan over a high heat. When hot add the chopped onions, carrots and celery and cook for 10–15 minutes, or until they begin to caramelise. Add the garlic and cook for another 2 minutes to soften. Season with salt and pepper.
5. Add the wine and simmer until it reduces by half. Next add in the stock, tomatoes, tomato purée and herbs and bring up to a simmer. Add the meat to the sauce, cook for 30 minutes, then add the Worcestershire sauce, mushrooms and peas and cook for a further 30 minutes, until tender, thick and delicious.
6. Serve with pasta, in a cottage pie, or however you like!