As with the chicken base, this easy mince base can be divided into three batches for freezing. We recommend using beef mince with 10% fat. This, plus a few veggies, passata and milk creates a life-saving recipe for hectic days.
Ingredients:
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 1 large celery stick, finely sliced
- 1 large carrot, finely chopped
- 1.5kg beef mince, 10% fat
- 3 tbsp tomato & vegetable purée
- 600ml passata
- 150ml milk
Method:
Heat 1 tbsp oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.
Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins. Divide into three batches and freeze for up to a month. Defrost fully before using.
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