Minced beef or lamb

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Prep time:

Cook time:

Serves: 6

By ewille



  • 1 onion

  • 1 tsp sugar optional

  • 1 tin chopped tomato

  • 2 celery stick

  • 4 cloves garlic or to taste

  • 2 pinches herbs of your choice

  • 1 carrot

  • 1 splash Worcestershire sauce optional

  • 400g minced beef or lamb

  • 1 beef stock cube or lamb


  1. Whizz the garlic, onion, celery and carrot in a food processor until finely chopped.
  2. Heat oil in a large saucepan and fry the vegetable mix for about 5 minutes, until soft and beginning to golden.
  3. Add the mince and continue to fry until the meat is browned.
  4. Add the herbs, Worcestershire sauce and crumble in the stock cube. Stir well.
  5. Add the tomatoes and sugar. Stir well.
  6. Fill the empty tin of tomatoes with water and add to the saucepan. Add salt and pepper.
  7. Bring to the boil and then cover and simmer for at least 30 minutes. Stir occasionally to ensure it isn't sticking. If it starts to stick, stir well and if necessary add water.

Handy Hint

Even a small amount of left overs can be made into a bolognese risotto by adding more stock until runny and using as the liquid for the risotto.

Additional Information

  • Make Ahead

  • Can Freeze

  • Budget

  • tomato

  • Meat

  • Winter

  • Autumn

  • Main Course

  • Gluten Free

  • Egg Free

  • Dairy Free

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Your comments

  • ewille 31/03/11 13:18

    Whizzing the vegetables in a food processor makes the meat go further and also allows you to disguise the vegetables so small children will normally not notice that they are eating them.