Our premium beef mince is ground fresh in-house every day, straight from the same quality beef cuts we sell whole in the case — never pre-packed off a truck. It’s lean enough for a clean bolognese or chilli, but still has enough fat through it to keep burgers juicy on the grill. Grab a 250g pack for a quick pasta sauce or 1kg for a family-sized batch of meatballs, tacos or a big pot of chilli that’ll see you through the week.
https://www.australianbeef.com.au/
https://scqmeats.com.au/product/pork-mince/
| 100% Australian Beef |
| Storage Requirement | Keep refrigerated below 5°C. Use within 3 days of purchase or freeze immediately. |
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| Finely dice an onion, carrot and stick of celery (a classic soffritto) and sweat gently in olive oil with a knob of butter until soft, about 10 minutes.
Add diced pancetta and cook until it renders its fat. Turn the heat up, add the beef mince and brown it hard, breaking it up as little as possible — you want proper caramelisation, not just grey mince. Stir through a couple of tablespoons of tomato paste and cook for a minute to deepen the flavour, then deglaze with a good glug of red wine and let it reduce right down. Add a splash of milk (it tames the acidity and keeps the meat silky), a tin of crushed tomatoes, a bay leaf and a good grating of nutmeg. Drop the heat as low as it goes, partially cover, and let it barely simmer for at least 2–3 hours, stirring occasionally and topping up with a little stock or water if it looks dry — the longer and slower, the better it gets. Finish with a knob of butter and a handful of grated parmesan stirred through off the heat, and serve over pappardelle or tagliatelle rather than spaghetti, with more parmesan at the table. |
$21.99
