The versatility of mince is unmatched. At Campbell, we offer a variety of minced meats, including minced lamb and beef, as well as diced turkey and pork. These recipes can be prepared with any mince. The recipes that make use of mince freeze well and are ideal for bulk cooking. Below are some easy, flavourful meals from Europe and South America.
Bolognese
Spaghetti Bolognese has a loose connection to the ragu alla Bolognese, a meat-based sauce that is cooked in white wine and served with flat pasta such as tagliatelle. Bolognese is now a tomato-based meat sauce, which is more like ragu alla Napoletana. There are many ways to prepare this dish. Bolognese can be made with extra vegetables like courgettes, aubergines, or chopped peppers.
INGREDIENTS
- 500g of mince
- 100g bacon lardons, pancetta or chopped bacon, unsmoked or smoked
- Finely chop one large onion or five shallots
- Two carrots, chopped finely
- Celery 2 sticks, finely chopped
- Crushed and finely chopped four garlic cloves
- 1 tsp dried rosemary
- 1 tsp dried basil
- Oregano dried 1 tsp
- 1 Bay Leaf
- Red or white wine in the amount of 130 ml
- 200 ml of stock, preferably beef
- 1 tbsp butter
- Chop tomatoes 400g
- 300g of tomato sauce
- 100 ml milk
- salt to Taste
- Parmesan cheese or other Italian hard cheeses grated
METHOD
- Heat your butter on medium-high heat in a saucepan.
- Stir fry the celery, onion, carrots, and bacon/pancetta in the pan until the vegetables become soft. If needed, add more butter or olive oil.
- Add the garlic, and continue to fry for another minute.
- Add the mince to the pan and cook it until browned.
- Add the wine to the pan and deglaze it. Stirring constantly, cook for a few more minutes.
- Add the tomato paste and stir well.
- Stir in the tomatoes until the mince is well coated.
- Bring the stock to a boil and add it.
- Reduce the heat and add the milk, herbs, and stir well.
- Place a lid over the pot, and let it simmer for one hour. Stir occasionally.
- Serve with spaghetti or tagliatelle and sprinkle cheese over the top.
Keema Mattar
This South Asian dish is popular for both home cooking and Indian restaurants. This dish is very spicy and tangy with a lot of flavor.
INGREDIENTS
- 500g of mince
- Frozen peas, 50g
- Three finely chopped onions
- Six cloves of crushed and chopped garlic
- Ginger grated to 1.5 inches
- Chop tomatoes 400g
- Three tablespoons of cumin powder
- Use three tablespoons of ground coriander powder
- Turmeric powder, 1 tsp
- Garam masala 1 tbsp
- Red chili powder – 2 tsp. or less if your food is not spicy enough for you
- Ground cinnamon, 1 tsp
- 2 tsp tamarind paste
- Use 1 tsp. of ground fenugreek
- To taste, 3 tsp of Salt
- Black pepper, 1 tsp
- Three cloves
- 1 Bay Leaf
- 1 tbsp oil
- Use a handful of coriander leaves chopped for garnishing.
METHOD
- Heat your oil on a medium-high heat.
- Add your onions to the pan and cook until they are soft. This should take about 10 minutes.
- Add the ginger and garlic and fry for another minute. If needed, add additional oil.
- Add your whole spices to the pan and cook for one minute.
- Add your spices to the pan and cook for one minute.
- Cook until the mince is browned.
- Stir in the tinned tomato, tamarind and Salt.
- Stir occasionally, and add water if necessary. Simmer the mixture for 40 minutes or until all moisture is gone.
- Add peas to the pot and continue cooking.
- Test for spice and Salt in the Taste. Add more if necessary.
- Serve with freshly chopped coriander.
Chilli Con Carne
From Spanish to English, Chilli con Carne means “meat with chili.” The dish is a Mexican chilli-flavoured stew heavily influenced by Spanish, American and other tastes. It’s also very versatile, as you can serve it on its own, in a bowl, or over rice, with or without cheese. You can even use it as an ingredient for a burrito or in Nachos. You can also put it on top of hot dogs and burgers.
INGREDIENTS
- 500g of mince
- Red onions 2 – chopped
- Chop one large red bell Pepper
- Four crushed and chopped garlic cloves
- One tin of 400g tomatoes
- 1 tbsp tomato puree
- 200 ml stock, preferably beef
- To taste, 1 tsp of chili powder
- Cumin 2 tsp
- 2 tsp of paprika
- You can also add a dark chocolate square to 1 tsp sugar
- 1 tbsp oil
- salt to Taste
- Cheddar and soured cream, freshly chopped coriander as a garnish
METHOD
- Heat oil at a medium temperature.
- Add the onion, garlic and peppers. Cook until they are soft.
- Add the meat and cook until it is browned.
- Stir well to combine the spices.
- Stir well. Add the tomato puree and tinned tomatoes.
- Add the drained beans.
- Add stock and bring to a rolling boil. Then, add the lid. Simmer for one hour, stirring occasionally.
- Stir in the chocolate or sugar and continue to simmer for several minutes.
- Serve warm.
Kebabs
This is a recipe for the traditional Chapli Kebabs. These kebabs are from Afghanistan and are popular in South Asia. They have a patty-shaped shape. They can be eaten with a variety of sauces and chutneys or served with yogurt and rice.
INGREDIENTS
- Mince 500g
- Finely chop one onion
- Chop two green chilies (to taste).
- 3 tsp Salt
- Cumin ground 2 tsp
- Ground coriander, 2 tsp
- 2 tsp Garam Masala
- Red chili powder to taste, 1 tsp.
- Three crushed and chopped garlic cloves
- 1 tsp of grated ginger
- Freshly chopped coriander in a handful
METHOD
- Mix everything in a large mixing bowl. Add a little egg or flour if the mixture is not binding.
- Shape your kebabs once everything has been thoroughly mixed. You can use skewers to create Seekh Kebabs or flatten small balls and then roll them to make Chapli Kebabs.
- Place them on a baking tray and bake in an oven preheated to 180C (or Gas Mark 4) until they are brown and cooked. This will take 20-40 minutes, depending on the size of your kebabs.
- Serve immediately
Meatball Stew
Here is a recipe that combines a meatball with accompanied beans. It works well. For the meatballs, you can use any mince, but a 50/50 mix of beef and pork is best. The stew is a hearty, tasty, healthy version of the traditional rustic Spanish stew.
INGREDIENTS
- 500g of mince
- One onion, thinly sliced
- 45g grated parmesan or Italian hard cheese
- 50g of breadcrumbs
- Smoked paprika, 1 tsp
- One egg, beaten
- Crush and finely chop three cloves garlic
- 2 tsp salt
- Ground black pepper, 2 tsp
METHOD
- Mix all ingredients with your hands.
- Divide the meatballs into 12 equal-sized portions.
- Place the meatballs on a baking tray and place it in the refrigerator for 15 minutes. This will allow the meatballs time to combine. These can be made ahead and frozen.