7 Veggie Mince

Last weekend we bought 1 kg of lamb mince from the turkish shop. This is the only place in Hamburg where you can buy good lamb mince without it costing an arm and a leg. Normally we will get 1/2 a kilo and make meatballs or rissoles with it, something nice ,where you can taste the lamb as we don’t have it every week. However last week, as we bought a little too much, I decided to try something different. Thinking of making a terrific tomato mince sauce  on the weekend that we could use throughout the following week, and that we aren’t eating enough veggies, I thought I would kill two birds with one stone.

We made nachos, had it with pasta, and served it plainly on some toasted, buttered bread at least 3 times, and I still had to freeze some. We really did overkill it a bit, but it was so yummy, nutritious and cheap, we kept on going back for more.

7 Veggie Mince:

1 carrot

1 zuchinni

3 stalks of celery

2 red onions

6 large mushrooms

1 head garlic

1 700g jar passata

1 700g jar diced tomatoes

bunch rosemary

3 bay leaves

2 glasses white wine

1/2 kilo lamb mince

100 g diced bacon

Place the shredding attatchment onto your food processer, and then shred all of the veggies. I had so much fun doing them all.

Place the mince with the bacon in a very large pan or pot and brown. Once the mince is cooked, add all of your veggies. Add the wine and herbs and allow the veggies to cook down a little bit. Then simply add all of the passata and diced tomatoes, turn the heat down and cook covered for 3 hours. You may have to add a bit more water if it starts to stick to the pan.

To transform the mince for nachos, simply add 1/2 can kidney beans, 1 teaspoon each of cayenne pepper and cumin and 1 dried chilli. Serve with some guacamole.