YR Savoury Mince

Sat, 19 December 2020

YR Savoury Mince

What could be more useful, reassuring, reliable and comforting than a good savoury mince? Similar to a ragu, it is perfect with some tagliatelle or pappardelle, or with new potatoes, smothered in garlic butter and lightly crushed. A little bowl on its own also a good midday snack. The YR sauce gives this dish some depth, working to compliment the mince making it taste even more meaty and delicious.

Ingredients:
2 medium onions, finely diced
2 medium carrots, peeled and diced
1 stick of celery, finely diced
2 cloves of garlic, finely diced
500g good beef mince
1 teaspoon of dried parsley
1 teaspoon of dried oregano or marjoram
1 tablespoon of tomato purée
1 400g tin of chopped tomatoes
200ml of beef stock
1 tablespoon of YR Sauce
Oxo and saxo sea salt and black pepper
Don Carlos extra virgin olive oil

Method:
1. In a large casserole dish (dutch oven), heat the oil over medium high heat and add the onions, garlic and celery, seasoning lightly with seasalt.
2. Move around the pan, until the onion starts to soften a little and become translucent. Add the carrot and continue cooking for another 10 minutes or so, turning the heat down to medium if you need.
3. Add the mince, and a good pinch of salt and freshly cracked black pepper. Move the mince around the casserole, breaking it up with the wooden spoon and letting it brown for around 5 to 6 minutes before adding the tomato purée and mixed herbs.
4. Cook for a further 5 minutes and add the tinned tomatoes, YR sauce and beef stock.
5. Season lightly and turn the heat down low, letting it simmer gently, uncovered for 40 minutes to an hour, stirring from time to time. The final consistency should be a nice thick sauce, not too liquid and rich in colour and flavour.