Savory Mince

Every cook needs a recipe like this in their back pocket: a fast, cheap, savory base of ground beef that turns into a dozen different meals. On its own it’s onion and mushrooms fried down, beef browned, then tomato paste and a splash of water simmered into a rich, savory mince in about twenty minutes.

The tomato paste is the workhorse. Concentrated and deep, it gives the mince body and a savory-sweet backbone without watering it down the way canned tomatoes can. A short simmer melds it all together.

What makes it worth knowing is the versatility. Spoon it over baked potatoes, pile it on toast, fold it into an omelet, or use it to stuff peppers. Keep the seasoning simple, as the recipe advises, so it stays flexible, then dress it up per meal with herbs or a cheese or garlic sauce.

It’s low-budget, quick and family-friendly, the kind of humble dish that earns a permanent spot in the rotation.

Pro Tips

• Brown the beef well before adding the tomato paste for deeper flavor.
• Cook the tomato paste a minute before adding water to take off its raw edge.
• Keep the base lightly seasoned so you can adapt it to whatever meal it’s going into.
• Make a double batch; it reheats and freezes well.

Variations

• Stir in basil, thyme or oregano for an Italian lean.
• Add a splash of Worcestershire or a beef stock cube for richness.
• Top with a quick cheese or garlic sauce.