This is another throw-it-all-in and do as much or as little cooking as you want at the end of the day. You can do a whole slow-cooked lasagna, but I’m not quite brave enough to try that one yet, and we never have spaghetti (pasta) bolognese, so that’s what I’m going to use this mince for. You could make it into a lasagna, or change the flavours slightly for a more Taginey feel. Simply add harissa, chopped apricots, cumin, ginger, cinnamon and honey instead of the red wine, mixed herbs and tomato puree.
I ground my own mince earlier this week, seasoned, and divided and froze suitable sized portions. So once I’ve remembered to retrieve it from the freezer, all will be well! If you’re super organised, this is a really good one to use your Prep. Ahead skills on. Finely chop celery, onions and carrots and bag up ready. I did this whilst preparing the veg for the wraps – let the little ones get chopping using a safety knife on some pepper, celery and cucumber strips, whilst you complete the chopping for the rest of the week. Again, you could freeze mixed bags of these to whip out the night before and simply stir in.
Fry off the beef mince, throw in the slow cooker with the veg, glass of red wine, tomato puree, salt, pepper and mixed herbs and a can of chopped tomatoes. Add a small teaspoon of sugar to take the acidity from the tomatoes. Top up with beef stock, making sure the liquid just covers the meat and veg, but no more. You want a rich sauce, not a loose, sloppy one. Leave on low in the slow cooker for the day and serve as you will! If you don’t have a slow cooker, put on the hob and leave to simmer and reduce for about an hour – stir every so often to stop the meat from sticking.
Again, once the prep. is done, there’s noting more to do apart from put it all in the pot and leave it to do what it does best.