Foundation Mince

A great value foundation dish

Serves

Prep Time

20 mins

Cook Time

45 mins

Mince is a beloved favourite in most Kiwi's homes, this is a great value recipe that be adapted for a variety of dishes. Add in whatever seasonal vegetables you love and you've got a versatile and delicious dinner.

This recipe is based on Kathy Paterson's original Magic Mince recipe.

Beef + Lamb New Zealand

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Ingredients

Beef

500g Quality Mark beef mince
1 onion
finely chopped
2 carrots
grated
2 celery stalks
finely chopped
1 garlic clove
finely chopped
400g chopped tomatoes
3 Tbsp tomato saucei
2 cups beef stock
1 tsp dried thyme

To serve

wholemeal bread
toasted
sour cream
optional
a small handful of parsley
optional

Method

To Make Mince

Heat a dash of oil in a heavy-based saucepan over a medium-high heat and add the beef mince.

Brown mince, stirring with a wooden spoon to break up the meat, then transfer to a bowl.

Add another dash of oil to the saucepan and add the onion, carrot, celery and garlic and cook until they begin to soften, about 5 minutes.

Return mince to the saucepan.

Add the tomatoes, tomato sauce or paste, stock and thyme.

Bring to the boil, then reduce heat to low, cover and simmer mince for 45 minutes.

Stir mince from time to time and taste for seasoning.

Remove lid towards the end of the cooking time if you need to thicken the mince a little.

To Serve

Serve magic mince on toast, top with a dollop of sour cream and parsley.

Serve magic mince with cooked rice and seasonal vegetables.

To turn this into a dish of nachos, combine cooked magic mince (or leftover cold) with 1 can of chilli beans. Place in an ovenproof dish and top with grated cheese. Heat in oven for 15 minutes to heat through until the cheese is melted. Serve with chopped tomatoes and avocado, and sour cream.