Multi mince

• 2 tbsp olive oil↗
• lean minced beef↗1kg kg
• back bacon↗2

  rashers, chopped

• onions↗2

  finely chopped

• garlic cloves↗2

  finely chopped

• red wine↗150ml ml
• beef stock↗500ml ml

  (from a cube is fine)

• leaves from 3 sprigs thyme

Step-by-step instructions

1. 1

   Heat the olive oil in a non-stick frying pan. When hot, tip in the mince and cook for 10 mins until browned all over, breaking up any lumps with the back of a spoon. Tip onto a plate. You may need to do this in batches.

2. 2

   Add the bacon to the pan with the onions and garlic, then cook for 7 mins until the bacon is cooked and onion softened. Return the mince to the pan, then pour in the red wine, stock and thyme leaves. Bring to a boil, then simmer for 30 mins until the mince is tender and the sauce has reduced down. Once cool, can be frozen for up to 3 months.