Ingredients
- 2 tbsp olive oil
- 1kg lean minced beef
- 2 back bacon rashers, chopped
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 150ml red wine
- 500ml beef stock (from a cube is fine)
- leaves from 3 sprigs thyme
Method
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Heat the olive oil in a non-stick frying pan. When hot, tip in the mince and cook for 10 mins until browned all over, breaking up any lumps with the back of a spoon. Tip onto a plate. You may need to do this in batches.
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Add the bacon to the pan with the onions and garlic, then cook for 7 mins until the bacon is cooked and onion softened. Return the mince to the pan, then pour in the red wine, stock and thyme leaves. Bring to a boil, then simmer for 30 mins until the mince is tender and the sauce has reduced down. Once cool, can be frozen for up to 3 months.