Double Up Mince mix

Mix with whatever you want, as a meat pie filling or add more veg as a Cottage pie or add a bit more tomato sauce to have a Bolognese. If you have freezer space then quadruple, make your life easy.

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Step 1

Add the olive oil and bacon to a pan and when it starts to brown add the chopped rosemary leaves.

Step 2

Add the minced meat, breaking it up to crumble.

Step 3

Mince the garlic and add with the rest of the veggies.

Step 4

Season to taste and cook for approximately 10 minutes.

Step 5

Add the Balsamic vinegar, worcestershire sauce and lentils, give it a good stir.

Step 6

Squich the tomatoes if they are whole and add, add 1800 ml water. Bring to a boil, then simmer for 2 hours or till thick (stir regularly).

Step 7

Season more if needed and batch freeze or use immediately. When freezing: brake up into 150g (per person serving) portions to cool quick (under 2 hrs). Don't freeze twice, use within 48 hrs upon defrosting.

Step 8

For a Bolognese add some more of the pasta water or more tomato paste. About 60g dry pasta per person.

Step 9

As is for pies.

Step 10

For cottage pie, 1kg cooked potato and pumpkin mix, add 3tbsp of oil or butter to mush and season. Add a bit of cheese to be cheeky. Bake 220°C for about 25-30 minutes.