Description
Mince is where a lot of kitchens lose money. The cheap packs are lean, and lean mince dries out and crumbles the moment it hits a hot pan, so you end up with grey gravel instead of something that carries a sauce.
This one holds ten percent fat, which is enough to brown properly and bind. Brown it hard first, then add onions and tomato. Do not stir it constantly, or it steams instead of browning. Use it for bolognese, keema, burgers, meatballs or a plain fry with cumin.
Half a kilo makes a meal for two or three. Two packs cover a family with leftovers. Cook it within a day, or press it flat in a bag and freeze it so it thaws in twenty minutes.
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