Bolognese Mince Selection
The secret to perfect bolognese
- Grass-fed British beef
- Free-range pork
- The perfect combination for bolognese or lasagne
Price per kg:
- 2 packs Minced Steak, 2 packs Minced Pork, 440g per pack
Using a mixture of beef and pork mince for a bolognese gives it a deliciously rich flavour and a juicy succulence that is much better than just beef. Once you've tried it you won't go back.
Cooking guidelines from defrosted:
Allow the mince to come to room temperature prior to cooking.
Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil.
Add minced steak and brown all over for 6 - 9 minutes per 440g.
Then use as per your favourite recipe.
Ensure the minced steak is piping hot throughout before serving.
For best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer.
Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!