They say all men are created equal. Well, looking at a photo of Ryk Neethling getting out of a pool after doing a few laps, really makes me wonder if some men are not created just a little more equal than others. If you catch my drift.

The same goes for savoury mince. It's just mince and tomato chucked together, right?

Wrong

A wonderful recipe for savoury mince can take you a long way. It is versatile and handy to have in the fridge especially over a weekend.

Today I share with you my all-time favourite. I used half and half Beef- and ostrich mince, but you can use only beef if you prefer. I also add one tin (400g) of lentils for added low-fat protein and fibre and to help you stretch the dish for other uses.

Recipe for today:

Savoury Mince

(Afrikaans onderaan)

Savoury Mince

Ingredients

800 g lean beef mince ( or half and half beef and ostrich mince)

1 Large onion chopped

2 cloves of garlic chopped

2 Tablespoons olive oil

3 level teaspoons of salt

2 level teaspoons of cumin

2 level teaspoons of allspice (pimento)

2 level teaspoons of cinnamon

2 - 3 Tablespoons of sugar (to taste)

1 tin (400g) of whole tomatoes

1 small tin (115g) of tomato paste 

100 ml tomato sauce

1 tin of mushroom pieces (drained)

1 tin of lentils in brine (drained)

Method:

Heat olive oil in a heavy-based saucepan and add chopped onions and garlic. Fry for 2 - 3 minutes until slightly softened (not brown)

Add salt, cumin, allspice and cinnamon and fry for ± 1 minute to release flavours. Add mince and stir thoroughly. Now add the tin of whole tomatoes, tomato paste, tomato sauce and sugar and cook for about 4 minutes stirring constantly. Mash the whole tomatoes. Use a metal masher to remove any lumps from the mince meat mixture. Simmer for 7 - 8 minutes stirring constantly.

Use as an extra dish at breakfast, as a filling for pancakes, on toast for lunch or as a delicious sauce for spaghetti Bolognese.

BESTANDELE:

800gr Ekstra maer maalvleis (Meng gerus bees- en volstruismaalvleis)
1 Groot ui grof gekap
2 Knoffelhuisies fyngekap
2 Eetlepels olyfolie
3 gelykvol Teelepels sout
2 gelykvol teelepels komyn (Cumin) 
2 gelykvol Teelepels Allspice / Pimento
2 gelykvolTeelepels Kaneel
2 - 3 Eetlepels suiker (na smaak)
1 Blik (410gr) heel tamaties
1 Klein blikkie (115gr) tamatiepasta
100 ml Tamatiesous
1 Blikkie gesnipperde sampioenstukke gedreineer
1 Blikkie Lensies gedreineer

Metode:

Verhit die olyfolie in ‘n swaarboomkastrol en voeg die uie en knoffel by. Braai vir 2 - 3 minute tot effens sag (nie bruin nie)
Voeg sout, komyn, allspice en kaneel by en braai vir ±1 minuut om geur los te laat
Voeg maalvleis by en roer goed deur. Voeg nou die blik heeltamaties, tamatiepasta, tamatiesous en suiker by en kook vir ongeveer 4 minute. Druk die tamaties stukkend terwyl dit gedurig geroer word. Verwyder klonte uit vleismengsel deur met ‘n aartappeldrukker fyn te druk. Prut vir 7 - 8 minute. Roer gereeld

Gebruik as bykos by ontbyt, vir gevulde pannekoek, op roosterbrood vir middagete, of as heerlike sous vir Spaghetti Bolognese ens.