Mince and Mash
Serving: 2
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Directions
- Heat the olive oil in a large pan over medium-high heat. Add the onion and cook until translucent. Add the garlic; cook until fragrant (about 30 seconds). Add the mince, breaking it apart with a wooden spoon. Fry until just beginning to brown (about 2-3 minutes); transfer to a 6-quart slow cooker bowl.
- Return the pan to the stove; pour in the wine while scraping any bits of the fried meat from the pan.
- Add the crushed tomatoes, beef stock, tomato paste, carrot, stock powder, salt, oregano, basil, sugar and pepper. Cover and cook on low for 35-45 min, or high for 3-4 hours. Add in the chopped parsley before serving.
- Serve with cheesy mashed potatoes and fresh cheese.
- *Follow our Perfect Mash Potato recipe and cheddar cheese.
- Tip: Use fresh tomatoes instead of a ready tomato sauce to make Bolognese. Just remember to peel them off and to grind them finely.
Ingredients
- 1 tbsp olive oil
- 1 brown onions, finely chopped
- 4 cloves of garlic, minced (or 1 tablespoon minced garlic)
- 500 g lean mince
- ½ cup red wine (optional — can be replaced with beef broth)
- 250 g tomatoes
- ½ cup beef stock
- 3 tbsp tomato paste
- 1 large carrot, chopped
- 2 – 3 tsp salt, adjust to your tastes
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 – 2 tsp sugar
- Cracked pepper, to taste
- ¼ cup fresh, chopped parsley