Portly Cooks | 4 Recipes for 2 People

What can you do with beef mince? There are tons of things but the other day I went to the butcher and picked up 800g of beef mince (for £4.50) and wondered how many dishes could I make for 2 people from it… here is the result.

Serves 2

Homemade Burgers

  • 200g Beef Mince
  • 1 clove garlic
  • Salt and pepper
  • 2 slices burger cheese
  • 2 burger buns/soft white rolls/brioche buns

Starting simple with burgers, obviously you can add things but making your own burgers is sooo much better than buying them ready made and also a little bit cheaper too!  Crush the garlic into the beef mince and season well. Mix together with your hands and then form into patties.

Heat a heavy bottomed pan or if you prefer a griddle pan. Toast the buns and then cook the burgers to your liking, before topping with the cheese and putting them in the buns. Serve them with chips or a salad or both.

Penne al Ragu

  • 200g Beef Mince
  • 1 red onion
  • 1 large field mushroom
  • 2 Cloves Garlic (Crushed)
  • 2 tsp Smoked Paprika
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Ketchup
  • 1 tbsp Balsamic Vinegar
  • 100ml Red Wine
  • 1 tin Chopped Tomatoes
  • 140g Penne Pasta

**This is not a traditional Ragu by any means but it is nice 😉

Start by browning the beef mince in a large pan. While that browns, using a food processor, blitz the onion and the mushroom.  Add these to the browned meat and give it all a good stir for 2-3 minutes. Now you can add everything else (except the pasta).  Give it all a good stir and simmer until the liquid reduces and you have a thick sauce.

At this stage you can put it in the fridge and it will keep for a couple of days, you can even freeze it. If not though, leave it to one side and bring some water to the boil. Salt the water well and cook the pasta according the to the instructions on the pack. Once done, drain and then using a serving spoon add two spoons of the ragu to the pasta and stir well making sure the pasta is well coated. Serve in bowls with some parmesan grated over the top.

Leftover Ragu Arancini Balls (Makes 12)

  • 2 tbsp Leftover Ragu
  • 60g Arborio/Short Grain Rice
  • 120ml Water
  • 1 Chicken Oxo
  • Flour, egg and breadcrumbs for breading

Dissolve the chicken stock cube in the water. Wash the rice under a tap and then cook in the chicken stock, bring to the boil and then simmer for 10 minutes. Once the rice is cooked stir in the ragu. Leave this in the fridge in a tub to cool.  Once cool, shape into balls this makes about 12.  Dust the balls in flour, dunk in some beaten egg and then roll in breadcrumbs.  Once you’ve breaded all the balls, either deep fry or shallow fry in batches until golden and crispy.

Meatball Marinara Sub

  • 200g Beef Mince
  • Salt and pepper
  • 200g Tin Chopped Tomatoes
  • 1 tbsp Ketchup
  • 1 tsp Dried Mixed Herbs
  • 2 Cloves Garlic (Crushed)
  • Grated Mozzarella
  • 2 Small Sub Rolls

Season the beef mince and roll into small balls, you should get about 12. Once done fry until golden brown and leave to one side.  In a saucepan mixed together the tomatoes, mixed herbs, garlic and ketchup. Bring to the boil and simmer for about 5 minutes. While that simmers cut the sub rolls in half and then fill with the meatballs, covered in the sauce and then topped with the mozzarella.

4 Comments Add yours

  1. Sheree says:

    You did stretch that mince didn’t you!

    1. Thank you very much!

  2. I would eat every single one of those dishes, happily!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s