Top Tips for Beef Mince
Cooking mince into a sauce like bolognaise or savoury mince - Cook the mince in a couple of batches. Crumble the mince over the base of the pan rather than adding it in one clump. Avoid overcrowding the pan or the mince will stew.
Buying and storing mince - Refer to use-by-dates on packaged mince and use well within that time. Loose mince purchased from the butcher is best used within 1 to 2 days of buying it.
Mince can be frozen for 2-3 months - Lay it out flat to freeze as it will then defrost evenly and quickly. Thaw frozen mince in the fridge or in the microwave. Thaw it on the lowest shelf in the fridge, away from any ready to eat food. If you thaw mince in the microwave it must be cooked right away.
A deliciously good meatloaf
Preparation Time: 15 minutes
Cooking Time: 50 minutes
1kg Beef mince
2 slices white toast bread, crusts removed
1 cup milk
1 onion, finely chopped
2 tsp oil
3/4 cup chopped flat-leaf parsley
1/2 cup tomato sauce
1/3 cup balsamic vinegar
1/3 cup Worcestershire sauce
1/3 cup brown sugar
1/2 small red onion, finely chopped
red pimento (sold in jars), chopped
- 1. Place the mince in a large mixing bowl. Tear the bread into pieces, place in a bowl and pour over
the milk. Set it aside for a few minutes until it absorbs most of the liquid. Mix it with a fork. Preheat
oven to moderate 180ºC.
- Cook the onion in the oil until just softened. Add the onion, bread mixture and parsley to the
mince then season with salt and pepper. Using your hands, bring the mixture together and mix until
- Divide the mixture into 2 portions and place each onto a sheet of foil, topped with a sheet of
baking paper (about 40cm long). Shape each portion into an oval. Bring paper and foil up to secure.
Place each meatloaf onto a baking tray and cook for 30 minutes.
- Carefully open the foil (be mindful of the steam) and pour off the liquid that has gathered. Brush
each meatloaf liberally with the glaze. Return meatloaves to the oven and cook at 200ºC for a further
20 minutes. Stand for 5 minutes before serving. To serve hot, slice the meatloaf in thickish slices.
When it’s cold, the slices can be cut thinner.
To make the Glaze: Combine all of the ingredients in a small saucepan, cook over a medium heat for
about 5 minutes or until slightly thickened.
To make the Salsa: Chop the onion and the red pimento finely. Drizzle with a little olive oil Add a few
torn basil leaves.
Preparation Time: 35 minutes
Cooking Time: 90 minutes
600g Beef mince
1 tbsp olive oil
1 small onion, finely chopped
1 medium carrot, finely chopped
2 sticks celery, finely chopped
½ cup white wine
700g bottle tomato passata
½ cup water
2 tsp dried oregano or basil
1 cup grated Parmesan cheese
300ml carton thickened cream
6 sheets fresh lasagne sheets (or 9 dried)
½ cup grated Parmesan cheese
30g soft butter
extra grated Parmesan
- Heat a large, deep-sided frypan and ensure it is hot. Crumble in half of the mince. Cook the mince, breaking up any lumps with a fork and let the liquid evaporate. Remove the first batch, reheat pan and cook remaining Beef mince and then remove.
- Add oil, onion, carrot and celery to frypan, cook over a medium to low heat until onion is just soft. Return the Beef mince to the frypan, add the wine and cook until all of the wine has been absorbed. Add the tomato passata, water, herbs and season with salt, pepper and a small pinch of sugar. Bring to the boil, reduce heat to low, partly cover and simmer for 30 to 40 minutes. Add a little water to sauce if needed as it cooks.
- To assemble lasagne: Preheat oven to moderate 180ºC. Use a deep, rectangular ovenproof dish (approximately 31cms x 23cms) to layer the meat sauce with the pasta sheets in the baking dish, sprinkling a little Parmesan over the meat sauce as you layer it. Finish with a layer of meat sauce and then pour the cream over the top, sprinkle with the remaining Parmesan and a few teaspoons of butter. Bake covered for 20 minutes and then uncovered for a further 20 minutes or until thoroughly hot. Remove from oven and stand for 10 minutes before serving. Sprinkle with extra parmesan to serve.
Unbelievably easy savoury beef mince
Preparation Time: 15 minutes
Cooking Time: 8 minutes
500g beef mince
2 tsp oil
1 small onion, chopped
1 medium carrot, diced
a small wedge cabbage, chopped
½ cup corn kernels
½ cup frozen peas
1 tbsp soy sauce
2 tbsp oyster sauce
3/4 cup water or beef stock
2 tsp cornflour
100g pkt pre-cooked crunchy noodles (optional)
steamed rice to serve
- Place beef mince in a bowl and mix in a little oil. Heat a large frypan or a wok, ensure it is hot.
Crumble in half of the mince. Cook stirring often until mince is being to brown. Remove the first
batch, reheat the frypan and cook the remaining mince and then remove.
- Reheat the frypan, add the oil, heat oil and add the onion and carrot. Cook stirring once or twice
for 1 minute. Add the cabbage, cook for a further minute.
- Add the corn and peas to the frypan. Return the mince to the frypan, cook for 1 minute. Push the
mince mixture out to the side. Pour in the combined soy sauce, oyster sauce, water and cornflour,
stir as it comes to the boil. Stir to mix the sauce with the mince mixture. Add the noodles if using, stir
to combine. Spoon the mince into a serving bowl. Serve with steamed rice.