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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.
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!