Mince Ragu Hotpot

Mince Ragu Hotpot

Couldn't be simpler to make this dish and the flavour is incredible. You can replace the mince with equal weights of quorn mince or turkey breast/chicken breast mince as well. This recipe makes 3 portions. The red wine is a 187ml bottle. Any you wish.
5 from 1 vote
Print Recipe
Course: Beef, Hotpot, Mince
Cuisine: LCHF Allowed
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 3 Portions

Ingredients

  • 500 g Lean Steak Mince (5% fat max)
  • 1 Brown Onion
  • 3 Cloves Fresh Garlic
  • 2 400g Tins Chopped Tomatoes
  • 1 Small Red Wine
  • 4 Dessertspoon Tomato Puree
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 2 Beef Oxo Cube
  • 3 Medium Carrots
  • 2 Celery Stalks
  • 2 Bay Leaves

Instructions

  • Chop your onion, garlic, carrot and celery.
  • Heat a wok or large pan and add your mince. Dry fry this (don't add any oil) stirring so that it doesn't clump together, until cooked.
  • Tip the mince into your hotpot and add ALL of the other ingredients.
  • Stir through and then lid on, 6 hours on low and leave it do its thing!
  • Thats it, enjoy!