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Multi mince


  • Heat a little oil in a large heavy-bottomed pot and gently saute the garlic and onions until tender, stirring now and again.
  • Add the carrot, celery and bacon. Mix well and briefly cook.
  • Then add the mince and continue cooking until sealed, mashing with a wooden spoon as you do so.
  • Add the wine with 2 cups each tomato puree and stock, the bay leaves and seasonings. Stir well and rapidly simmer for about 45 mins until thick and fragrant, adding more tomato puree and stock if needed. 
  • When ready, remove from heat and allow to cool, before freezing in individual containers.


  • olive oil
  • 1-2 garlic cloves, crushed
  • 2 onions, chopped
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 3 rindless bacon rashers, diced
  • 1 kg lean mince of your choice
  • 1 cup dry white (or red) wine
  • 2-3 cups tomato puree
  • 2-3 cups beef stock
  • 2-3 bay leaves
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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