Beef Top Side Lean Mince is cut from the top side of the cow. Therefore, it is typically leaner (less fat) than other mince products. Lean mince can be used in any dish that requires mince.
Beef Top Side Lean Mince Spaghetti Bolognaise
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 500g beef mince
- 1/2 cup (125 ml) red wine (Preferably dry)
- 2 Beef or Vegetable Stock Cubes
- 2 dried bay leaves
- 1 can crushed tomato (Approx. 800g)
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 1 sprig fresh oregano, chopped
- 2 tsp white sugar
- Salt and pepper to taste
- 2 tsp Worcestershire sauce
Heat oil in a large pot or deep skillet over medium-high heat. Add onion and garlic, cook for 3 minutes, or until lightly golden and softened.
Turn the heat up to high and add beef. Cook, breaking it up as you go until it is properly browned.
Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol is cooked out (you can usually smell when the alcoholic smell is gone)
Add remaining ingredients except for the salt and pepper. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
Adjust salt and pepper to taste right at the end. Serve over spaghetti.
Recipe adjusted from Recipe Tin Eats
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