This savoury mince recipe has to be one of the most versatile budget-friendly recipes!
Beef mince is simmered with vegetables in a rich tomato sauce to create a delicious meat sauce which goes with so many things: serve it with mashed potatoes or spooned over jacket potatoes, on top of your favourite gluten-free pasta, rice, or make into a cottage pie or lasagna.
I often cook up a large batch then freeze in portions, ready to make something, or to heat up and serve with gluten-free spaghetti on those busy nights.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil
- 500 g minced beef
- 1 onion finely diced
- 2 cloves garlic minced
- 1 tablespoon tomato puree / paste
- 2 carrots finely diced
- 1 stick celery finely diced
- sprig fresh thyme
- 400 g tin chopped tomatoes
- 1 teaspoon dried oregano
- 1 bay leaf
- 240 ml Gluten-Free vegetable or chicken stock
- ¼ teaspoon gluten-free Worcestershire sauce optional
- salt
- black pepper
Method
- Heat the oil in a heavy based pan over a medium heat and cook the onion for 4-5 minutes, until starting to soften.
- Add diced carrots, diced celery and thyme. Lower the heat slightly and cook, with the lid on, for 5-7 minutes.
- Stir in garlic and tomato paste/puree and stir for 1 minute before adding the beef mince.
- Turn the heat up and cook 4-5 minutes, break up the mince with a wooden spoon, until the beef is browned.
- Pour in the tomatoes, add the dried oregano, bay leaf, stock, Worcestershire sauce and season with salt and pepper.
- Bring to a boil, turn the heat down and simmer with the lid on for 15 minutes, until the sauce has thickened and the vegetables are tender.
- Serve straight away with mashed potato or over pasta, or cool completely and store, covered, in the fridge for up to 3 days or freeze for up to 3 months.
Notes
STORAGE
Fridge - in an airtight container for up to 3 days.
Freezer - freeze for up to 3 months.
Nutrition
Calories 418kcal | Carbohydrates 13g | Protein 25g | Fat 30g | Saturated Fat 10g | Polyunsaturated Fat 1g | Monounsaturated Fat 14g | Trans Fat 2g | Cholesterol 91mg | Sodium 350mg | Potassium 786mg | Fiber 3g | Sugar 6g | Vitamin A 5290IU | Vitamin C 15mg | Calcium 88mg | Iron 4mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil
- 500 g minced beef
- 1 onion finely diced
- 2 cloves garlic minced
- 1 tablespoon tomato puree / paste
- 2 carrots finely diced
- 1 stick celery finely diced
- sprig fresh thyme
- 400 g tin chopped tomatoes
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 c Gluten-Free vegetable or chicken stock
- ¼ teaspoon gluten-free Worcestershire sauce optional
- salt
- black pepper
Method
- Heat the oil in a heavy based pan over a medium heat and cook the onion for 4-5 minutes, until starting to soften.
- Add diced carrots, diced celery and thyme. Lower the heat slightly and cook, with the lid on, for 5-7 minutes.
- Stir in garlic and tomato paste/puree and stir for 1 minute before adding the beef mince.
- Turn the heat up and cook 4-5 minutes, break up the mince with a wooden spoon, until the beef is browned.
- Pour in the tomatoes, add the dried oregano, bay leaf, stock, Worcestershire sauce and season with salt and pepper.
- Bring to a boil, turn the heat down and simmer with the lid on for 15 minutes, until the sauce has thickened and the vegetables are tender.
- Serve straight away with mashed potato or over pasta, or cool completely and store, covered, in the fridge for up to 3 days or freeze for up to 3 months.
Notes
STORAGE
Fridge - in an airtight container for up to 3 days.
Freezer - freeze for up to 3 months.
Nutrition
Calories 418kcal | Carbohydrates 13g | Protein 25g | Fat 30g | Saturated Fat 10g | Polyunsaturated Fat 1g | Monounsaturated Fat 14g | Trans Fat 2g | Cholesterol 91mg | Sodium 350mg | Potassium 786mg | Fiber 3g | Sugar 6g | Vitamin A 5290IU | Vitamin C 15mg | Calcium 88mg | Iron 4mg
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