I made a really yummy savoury mince last night that anyone could make with what they have in the fridge. Its a great recipe for cooking on a budget. I went shopping in Coles who have a wonderful line of grass fed, hormone free beef from King Island. There was a lot of it on sale so I made the most of it and had a little spend up for the freezer.
Their meat tends to be a little more expensive but given how cheap the rest of it is, I really don’t mind paying an extra few dollars for quality and for knowing what I’m buying isn’t filled with hormones, antibiotics or grain finished diets. I find you can even taste and smell the difference. The mince didn’t have that really meaty dirty smell that regular mince tends to have as you start browning it in the pan.
This is where the fun started, what to do with all this meat that I bought! So, after making my first Vietnamese Chicken Pho I took to the fridge to clean out the veges that were about to turn and made this yummy meat dish.
What shall we call it? Lets just settle on savoury mince for now, its not like your packet mix savoury mince though with all the added garb. You could quite easily use this as a pasta sauce or a topping for a baked potato even. With what I found in the fridge, it went a little something like this…
500g Beef mince
1 brown onion, diced
2 finely chopped spring onions
1/2 red capsicum, diced
1 eggplant, diced
1 stick celery, diced
1 sachet tomato paste
1 750ml bottle passata
1 tsp brown sugar
1 red chilli, finely sliced
loose handful of fresh basil leaves, chopped
2 medium button mushrooms, chopped
2 cloves garlic, crushed
In a large pan, saute the onion, garlic and celery. When softened, add the mince stirring to break it up until browned. Add all the other cup up veges and cook them until starting to soften. Add the passata, tomato paste, basil and sugar and simmer for 10-15 mins then serve. You could put a lid on to get the juices really going if you have one. (but I broke mine…) This was enough to serve 4-6 people depending on your serving sizes. It would go further if it was on top of something like pasta, quinoa or cous cous.