This Morning's Mince Meals

This Morning's Mince Meals

Marcus Bean is in the This Morning kitchen to show viewers how to make three fabulous, easy family meals with just a handful of ingredients.

Serves: All meals should serve a family of 4BolognaiseIngredients:1.5 kilo pork mince1 tbsp Olive or Rapeseed oil2 Large onions (peeled and finely diced)2 cloves garlic finely chopped2 carrots finely chopped2 x 400g tin's chopped tomatoes2 tbsp tomato puree2 tbsp Worcester sauce300ml chicken stockMethod:Start by putting a large pan on the heat, add the olive oil, then add the onion, garlic & carrot, stir for a minute until soft then add the mince.Keep cooking the mince until sealed and just brown then add the chopped tomatoes, puree, Worcester sauce & stock.Simmer for about 20-30 minutes, season with salt and pepper to taste. If you want it a little thicker simmer for a bit longer if it's a bit think let down with a little water.Once the mix is done, portion into three separate tubs and refrigerate for 3-4 days, or freeze down.Pork linguine bolognaiseIngredients:300g dried linguinefreshly grated parmesanMethod:Start by putting a pan of boiling water on the heat, once boiled add your linguine and cook for about 8 minutes until just cooked.To make the bolognaise put a frying pan on the heat, add your mix and heat, once the linguine is cooked lift out with linguine and add to the bolognaise mix, serve and garnish with freshly grated parmesan.Marcus' Pasta Tip: "To save time cook your past in a pan, once its cooked rinse in cold water until cold then drain, place in a tub and drizzle with olive oil, shake together so its coated and keep in the fridge for up to 4 days. Just add the cooked pasta to any sauces you make or bolognaise for an even quicker meal!"Pork cottage pie with sweet potato & celeriac mashIngredients:500g Sweet potato500g Celeriacgrated cheese1 tsp Dijon mustard1 tsp wholegrainMethod:Start by peeling and dicing you sweet potato and celeriac putting into a pan of water and bringing to the boil, simmer until soft, use the point of a knife to check, then drain and leave for a few minutes to air dry.Then put through a potato ricer or mash in a pan, add some melted butter and a little cream, mustard and mix, season with salt and pepper to taste.Heat your mince and add the mustard, , then put into a pie dish, cover with your mash, sprinkle with grated cheese and put into the oven at 200c for 15-2o minutes until piping hot and golden brown.Pork ChilliIngredients:400g tin Kidney beans (Approx 240g drained weight)1 medium chilli finely choppedfew drops of Tabasco sauce1 tsp ground cumin½ tsp paprika1 tbsp freshly chopped corianderMethod:Put your mince mix into a pan and add the drained kidney beans, freshly chopped chilli, cumin, paprika & Tabasco stir together until hot.Simmer for 5 minutes then serve, top with a little sour cream and freshly chopped coriander.Serve with boiled or steamed rice.


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