What's for dinner tonight? Five things to do with a packet of minced beef

Stuck for inspiration when it comes to what to do with the beef mince in your fridge? From South African comfort food to Neven Maguire's midweek Sloppy Joes, we've got the answer

If you've got a packet of minced beef lurking in your fridge then we've got the solution for you.

Old-fashioned meatballs in tomato sauce

recipe by:Michelle Darmody

This rich sauce can be used for may different things, it is often handy to make a double batch and use it in a vegetarian dish another night

Servings

4

Preparation Time

 10 mins

Cooking Time

 30 mins

Total Time

 40 mins

Course

 Main

Ingredients

• dash of olive oil

• 1 onion finely chopped

• 4 garlic cloves, finely chopped

• 2 tins of tomatoes

• 1 tbsp red wine vinegar

• 1 bunch of thyme, removed from the stalk

• 1 tsp honey

• bunch of basil, removed from the stalk

• 340g minced beef

• bunch of parsley, finely chopped

• 85g Parmesan, grated

• ½ tbsp tomato purée

• 25g breadcrumbs

• 1 egg

Method

1. Heat the oil in a large saucepan and saute the onion until it turns translucent, add the garlic and stir fry for a minute then add the tomatoes, vinegar and thyme. Allow to bubble away over a low heat with a lid on for 20 minutes.

2. Add the honey and basil and taste and season. Allow to bubble away for another ten minutes or so.

3. In the meantime put the mince into a bowl and add the parsley, Parmesan, purée and breadcrumbs as well as some seasoning. Stir it all together then stir through the egg.

4. Roll about a soup spoon of the mixture into a ball and fry it in a pan of heated oil, turning them so that they cook through.

5. Spaghetti is the most typical pasta served with meatballs but any other shapes will do. You can either toss the meat balls in the sauce or spoon it over them.

Savoury mince

recipe by:Currabinny Cooks

Batch cook this savoury beef mince made with carrots, tomatoes, onions and fresh herbs as a base for dinners throughout the week

Servings

6

Preparation Time

 10 mins

Cooking Time

 50 mins

Total Time

 60 mins

Course

 Main

Ingredients

• 2 medium onions, finely diced

• 2 medium carrots, peeled and diced

• 1 stick of celery, finely diced

• 2 garlic cloves, finely diced

• 500g good beef mince

• 1 tsp dried parsley

• 1 tsp dried oregano or marjoram

• 1 tbsp tomato purée

• 1 tin of chopped tomatoes

• 200ml beef stock

• 1 tbsp Worcester sauce

• sea salt

• black pepper

• rapeseed or extra virgin olive oil

Method

1. In a large casserole (Dutch oven) heat the oil over medium high heat and add the onions, garlic and celery, seasoning lightly with sea salt. Move around the pan, until the onion starts to soften a little and become translucent.

2. Add the carrot and continue cooking for another 10 minutes or so, turning the heat down to medium if you need.

3. Add the mince, and a good pinch of salt and freshly cracked black pepper.

4. Move the mince around the casserole, breaking it up with the wooden spoon and letting it brown for around five to six minutes before adding the tomato purée and mixed herbs.

5. Cook for a further five minutes.

6. Add the tinned tomatoes, Worcester sauce and beef stock.

7. Season lightly and turn the heat down low, letting it simmer gently, uncovered for 40 minutes to an hour, stirring from time to time. The final consistency should be a nice thick sauce, not too liquid and rich in colour and flavour.