More exciting mince recipes

Barneysmom

I like to make a nice chilli but I use baked beans instead of kidney beans, it's really nice.

newMS

sometimes i make the sauce without meat and just have that on pasta or make the sauce and chuck some roast chicken in it

hartcjhart

my spag boll now always has red and green peppers as well,i tried it once in antwerp many moons ago yum,

also mince with mix veg gravy and mashed tatties

Barneysmom

I use mixed peppers too, I buy the frozen ones as I was fed up of throwing half-peppers away.

sodamnfunky

We use Quorn mince now for Spag bol. In fact we have just had some and it was lush.

torbrex

Barneysmom wrote: »

I like to make a nice chilli but I use baked beans instead of kidney beans, it's really nice.

for a different slant on your chilli recipie, try adding a tin of ministrone soup 15 minutes from the end

amistupid

freyasmum wrote: »

I love cottage pie made with carrots, peas and lots of onions and buttery mash :drool:

Some folk put grated carrot in spag bol.

Jastons

I love mince (but not mincing it up :cool:) I usually fry the mince with onion, garlic, carrots and seasoning and then go from there. It is very easy to adapt a Bolognese recipe to make Chilli Con Carne, Lasagne, meat balls in tomato sauce, burgers etc.

I most frequently use beef but pork is a good substitute. Something else I like to do is get a 'cheaper cut' (shin, brisket), cook it slowly, break it up into chunks and use that instead of mince.

freyasmum

amistupid wrote: »

Some folk put grated carrot in spag bol.

In old style some of poeple put lentils and oats in mince to bulk it up too.

I tried the oats thing once (key word being once). It was like the jesus and the fish scene. Seriously, I turned 500g of mince into something that could've fed the whole country. And it was vile :rotfl:

amistupid

hartcjhart wrote: »

my spag boll now always has red and green peppers as well,i tried it once in antwerp many moons ago yum,

also mince with mix veg gravy and mashed tatties

I do love the sound of peppers with the spag bol.

I love savoury mince with proper chips and peas or in a giant Yorkshire pudding.