• 1 dash of extra virgin olive oil
  • 1 onion, peeled and thinly sliced
  • 1 leek, cleaned, sliced lengthways in half, then sliced across
  • 1 celery, sliced across
  • 1 carrot, peeled, sliced lengthways in half, then sliced across
  • 4 garlic cloves, minced
  • 1kg beef mince
  • 2 plum tomatoes
  • 1 handful of oatmeal
  • 25ml of Worcestershire sauce
  • 1/2 bottle of red wine
  • 4 slices of white bread, top quality, a day old and 1-2cm thick
  • beef dripping, for shallow frying
  • chicken stock, if needed
  • sea salt
  • freshly ground black pepper
  • horseradish sauce, to serve


  • Splash the olive oil into a large, heavy-bottomed pan and sweat the onion, leek, celery, carrot and garlic cloves until softened
  • Add the mince, breaking it up as it cooks, then add the tomatoes. These should be crushed in your hand as you add them, a squeeze, again a gentle gesture; to purée the tomatoes would be a different thing entirely. Keep stirring as you sprinkle in your handful of oatmeal, then add the Worcestershire sauce and red wine. Add a little salt and pepper, stir again, and simmer gently for 1 to 2 hours
  • As you cook the mince should take on a wobble of thickness, the vegetables expressing themselves while starting to become very much part of the whole. If it is looking too stiff, a ladle of chicken stock should return its lava-like qualities
  • chicken stock, if needed
  • When the mince is nearly ready, make the dripping toast by shallow-frying the bread in rendered beef dripping. Turn the bread every 30 seconds until golden brown, then place onto plates
  • Spoon the hot mince over your dripping toast, with a spoonful of horseradish on the side
  • =============================

    horseradish sauce, to serve

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