Savoury Mince Sauce with variations

Mince – fresh is best
Everyone should be able to make a basic mince sauce that can be used with pasta, nachos, wraps, sloppy joes or on a heap of creamy mash.  The basic instructions stay the same with ingredient variations depending on the intended use. The recipe is suitable to double or triple to make easy freezer meals.
  • 1 diced onion
  • 1 clove garlic (chopped) or 1 teaspoon garlic paste
  • 1 teaspoon cooking oil
  • 500 grams mince (beef, chicken, pork or lamb)
  • 1 can crushed tomatoes
  • 1 Stock cube (to match meat) or 1 Teaspoon Marmite (dissolved in ¼Cup boiling water)
  1. Fry mince, onion and garlic in oil until no pink meat left.
  2. Add tomatoes and stock.
  3. Simmer for about 15 minutes to allow to thicken naturally.
  4. Check flavour and add salt & pepper to taste.

Variations (add with the tomato and stock):

  • Curry –  1 teaspoon curry powder, 1 tablespoon Coconut and 1 diced apple and or 1 Tablespoon fruit chutney.
  • Mexican –  1 can baked beans, 1/4 teaspoon mexican seasoning (to taste)
  • Chow mien –  2 Cups dry coleslaw mix, 1 packet of instant noodles (with flavour sachets) and ½ Cup water.
  • Savoury –  2 cups frozen mixed vegetables and 1 teaspoon mixed herbs.
  • Italian – Oregano, Basil and Rosemary to taste and 1/4 cup red wine.

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