When using mince, dry fry in the pan first and drain off any fat. Alternatively, boil mince in hot water, then drain and discard the fat and water.

Summary

Yield: 4-6 servingsSource: Ngā Miti: He Kai Reka!Prep time: 20 minutes preparation, 20 minutes cooking

Ingredients

500 g lean Quality Mark beef or lamb mince1 Tbsp oil1 onion, finely chopped1 Tbsp garlic, minced1/2 cup tomato sauce, tomato paste or pasta sauce1 tsp mixed herbs

Method

1. Cook onion in oil on moderate heat until just beginning to colour. Add garlic and cook for a further 1-2 minutes.2. Add mince, stirring constantly until well browned. Stir regularly to break up the mince. Drain off excess liquid.3. Stir in tomato sauce, tomato paste or pasta sauce and herbs.

Notes

Easy Mince can be used as a base for many dishes. Check out our Kūmara Loaf recipe.