Since I’ve been shivering the last few days, I wanted something warm and filling. There’s only so much spaghetti bolognese that you can make, so mince nicely defrosting, I searched through the cupboards. I found a half used bottle of wine, 4 squares of dark chocolate, and several tins of beans and tomatoes. So, let’s see what we produced. In the end we filled up nicely with 2 HUGE portions (would definitely make 6 small portions) of Beef and Bean mince, and enough for tomorrow’s dinner (which will probably be a cheesy mash cottage pie.
Beef and Bean Rice Noodles Mounds
Yield 4-6 portions
Filling meaty comfort food.
400g beef mince
1 tin cannellini beans
1 broccoli head (chopped)
4 large mushrooms (sliced)
3 red onions (chopped)
1/2 tbsp garlic puree
1 tbsp tomato puree
2 tins tomatoes
1 beef stock cube
1 capful of Zinfandel wine
1 tbsp mango chutney
1 tbsp french mustard
4 squares of dark chocolate
1 x 200g pack rice noodles (or any spaghetti/tagliatelle) we just used rice noodles as they were open
In a large pan, add mince and chopped onions over a medium heat. Cook until brown.
Add tinned tomatoes, beans and broccoli.
Simmer for 10 minutes.
Mix through garlic, mushrooms, tomato puree, stock cube, wine, mustard and chutney. Break the chocolate up into small pieces and add across dish to melt. Mix together. Simmer again for 10 minutes.
Prepare the rice noodles as per packet instructions (usually sitting for 10 minutes soaking in boiling water).
Add noodles to mince, stirring to coat. Put the lid on and simmer for another 5 minutes.
Price wise it’s not too bad as you get 6 regular portions at 61p per portions using spaghetti, or 79p per portion if you use rice noodles, using Tesco. Yum!