Premium Grass-Fed Beef - Minced

Product Description

Indulge in the rich and robust flavors of O'Connor's Premium Beef Mince, a versatile ingredient that elevates your culinary creations to new heights. Crafted with the finest ingredients and meticulous care, this premium mince offers a delectable experience that is sure to delight your taste buds.

Key Features

• 100% Pure Beef: Made from the finest cuts of beef, this mince contains no additives, ensuring a pure and authentic beef flavor in every bite.
• Hormone and Antibiotic Free: Enjoy the goodness of beef mince that is free from hormones and antibiotics, providing you with a wholesome and natural dining experience.
• Variety of Grades: Choose from a selection of grades including Wagyu, Grassfed, Ultra-Lean Grassfed, and Angus, each offering unique characteristics to suit your culinary preferences.
• Cooking Versatility: Perfect for a wide range of dishes, from classic Bolognese to gourmet burgers, this premium mince is a versatile ingredient that adds depth and richness to your recipes.
• Nutrient-Rich: Experience the nutrient-rich omega 3's combined with the flavors of ribeye, rump, chuck, and brisket, creating an astounding mince with no trimmings.

Suggested Pairing Enhance the flavors by pairing it with CarniRub, CarniQ Marinade, or a side of Mac N Cheese for a complete and satisfying meal.

Suggested Recipe: O'Connor's Premium Beef Mince Ragu

1. In a large heavy-based pot, heat 2 tablespoons of olive oil over medium heat. Add 500g of O'Connor's Premium Beef Mince, breaking it apart with a spoon, and cook until browned.
2. To the pot, add 1 finely chopped large onion, 2 minced cloves of garlic, 1 diced carrot, and 1 diced celery stalk. Cook, stirring occasionally, until the vegetables are soft, about 10 minutes.
3. Stir in 2 tablespoons of tomato paste and cook for 2 minutes. Add 1 cup of red wine, scraping up any browned bits from the bottom of the pot. Allow to simmer until the wine is reduced by half.
4. Add one 400g can of crushed tomatoes, 1 cup of beef broth, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Season with salt and pepper to taste.
5. Bring the ragu to a simmer, then reduce the heat to low. Cover and let it cook, stirring occasionally, for at least 1 hour, or until the sauce is rich and thickened. For a deeper flavor, let it simmer for up to 2 hours, adding more broth if it becomes too thick.
6. Adjust the seasoning with more salt and pepper if needed. Serve hot over cooked pasta, garnished with grated Parmesan cheese and fresh basil leaves.