Prep 10 mins
Cook 30 mins
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)
- 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.