The secret to good mince is the process of rendering bacon fat, in a hot oiled pan, and then cooking all the ingredients in this oily goodness.
Pork is believed to be high in HDL Cholesterol (High-density lipoproteins)
[Serves 4-6] [Total cooking time: 65 minutes]
1 tablespoon olive oil
250g bacon (finely chopped)
1 large onion (finely chopped)
3-4 cloves of garlic (minced)
1kg of prime mince
2 carrots (peeled and grated)
2 cans of chopped tomatoes
2 tablespoons of tomato pastes
1 tablespoon of Worcestershire sauce
300 ml of red wine
Salt & pepper to taste
Step one: In a medium saucepan heat the olive oil and fry the onion/garlic. Add the bacon and cook until soft (approximately 10-15 minutes).
Step two: Add the mince and grated carrot then cook for a further 10-15 minutes. Once the mince has browned, add the wine and once the initial liquid has evaporated off (approximately 5 minutes) add the remainder of the ingredients. Season with a generous amount of salt and pepper.
Step three: Place a lid on the saucepan and cook for at least 20 minutes. Stir regularly. Remove the lid from the pan and cook for a further 10 minutes.
Serve on toast lathered with plenty of butter, or on spaghetti pasta, or later between sheets of pasta and white sauce in a lasagne