Angus Beef Mince Recipe

Prep vegetables

Finely dice the yellow onion, carrot and celery so they measure roughly the listed amounts. Mince the garlic and chop the parsley. Measure out tomato paste, stock and seasonings.

Heat pan

Place a large skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil and let it warm until shimmering but not smoking (about 30–45 seconds).

Cook aromatics

Add the diced onion, carrot and celery to the pan. Sauté, stirring occasionally, for 4–6 minutes until the onion is translucent and the carrots begin to soften. Add minced garlic and cook 30–45 seconds until fragrant.

Brown the beef

Add the 1 lb Angus beef mince to the pan, breaking it up with a spoon or spatula. Cook undisturbed for 2 minutes to develop browning, then continue to break apart and stir until mostly browned (3–4 more minutes). Avoid overcrowding by using a large pan so the beef can brown instead of steaming.

Season

Season the beef with 1 tsp salt and 1 tsp freshly ground black pepper. Stir in 1 tablespoon Worcestershire sauce and cook for 30 seconds to distribute.

Add tomato paste

Push the beef mixture to one side of the pan. Add the 2 tablespoons tomato paste to the empty side and cook for 1 minute, stirring occasionally — this caramelizes the paste and deepens flavor.

Deglaze

Pour in 1/4 cup red wine (if using) or 2 tablespoons beef stock to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Let the liquid reduce by half, about 1–2 minutes.

Simmer

Stir in the remaining beef stock (to total 1/2 cup), dried oregano (1/2 tsp), dried thyme (1/4 tsp) and crushed red pepper flakes (1/4 tsp, if using). Lower heat to medium-low and simmer gently for 6–8 minutes until sauce thickens and vegetables are tender.

Adjust seasoning

Taste and adjust salt and pepper if needed. Stir in chopped parsley (2 tablespoons) and 1/2 tablespoon lemon juice if using to brighten the flavors.

Serve the Angus beef mince hot as a filling for tacos, over pasta, with mashed potatoes, in sandwiches, or as part of a grain bowl. Leftovers refrigerate well for up to 3 days or freeze for up to 3 months.