05 Apr Easy Mince
When using mince, dry fry in the pan first and drain off any fat. Alternatively, boil mince in hot water, then drain and discard the fat and water.
Yield: 4-6 servings
Source: Ngā Miti: He Kai Reka!
Prep time: 20 minutes preparation, 20 minutes cooking
500 g lean Quality Mark beef or lamb mince
1 Tbsp oil
1 onion, finely chopped
1 Tbsp garlic, minced
1/2 cup tomato sauce, tomato paste or pasta sauce
1 tsp mixed herbs
1. Cook onion in oil on moderate heat until just beginning to colour. Add garlic and cook for a further 1-2 minutes.
2. Add mince, stirring constantly until well browned. Stir regularly to break up the mince. Drain off excess liquid.
3. Stir in tomato sauce, tomato paste or pasta sauce and herbs.
Easy Mince can be used as a base for many dishes. Check out our Kūmara Loaf recipe.