Recipe by Jen T
This comes from my sister in law's very old hand written cookbook. The recipes in this book come from as far back as the late 1960's. This is a recipe that can be used as a sauce over noodles or rice, as a meat mix layer in a tortilla stack, over hamburger buns or toast, placed in a pie dish and topped with mashed potato etc. The uses are many :) I make a ring of either cooked spaghetti or noodles or rice on a plate and pour meat mixture into centre. I top with grated cheese & parsley. Easy as :) This also makes a nice filling for small pies or savouries especially using baked bread cases.
- 500 g lean ground beef (mince)
- 100 g lean bacon
- 1 small onion
- 1 teaspoon crushed garlic (optional)
- 1 cup beef stock (I use 2teasp dry stock in 1 cup water)
- 4 tablespoons tomato sauce (or ketchup)
- 1⁄4 teaspoon nutmeg (or more if you like a stronger taste)
- salt & freshly ground black pepper
- 2 tablespoons heavy cream
- grated cheese, to top
- chopped parsley (to garnish)
Directions See How It's Made
- Brown the mince, bacon & onion in a non stick pan over medium high heat.
- Use a dash of oil or butter if pan is not non stick.
- Add garlic if using.
- Add stock, tomato sauce and nutmeg and simmer gently for 30mins until reduced to a sauce consistency.
- Season with salt & pepper.
- Before serving stir in the cream and if liked stir in a little grated cheese or use cheese to sprinkle over once served.
- Top with a sprinkle of chopped parsley.