Traditional Mince Beef Recipe

Prepare vegetables

Peel and finely chop the onion. Mince the garlic. If using carrot and celery, finely dice them so they cook evenly.

Heat 1 tablespoon of oil in a large skillet or sauté pan over medium-high heat. Add the minced beef in a single layer and let it sear without stirring for 2 minutes to develop color.

Break the meat up with a spoon and continue to cook until mostly browned, about 4–5 minutes. Drain excess fat if there's more than 1 tablespoon left, leaving a little for flavor.

Reduce heat to medium, add the remaining 1 tablespoon oil to the pan if needed. Add the chopped onion, diced carrot and celery. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn it.

Stir in the tomato paste and cook 1 minute to deepen the flavor.

Add the crushed tomatoes, beef stock (or water), Worcestershire sauce, dried oregano, dried thyme, bay leaf, salt, pepper and sugar (if using). Stir to combine and bring to a gentle simmer.

Lower heat to maintain a gentle simmer. Cook uncovered for 15–20 minutes, stirring occasionally, until the sauce reduces and the flavors meld. If the mixture becomes too thick, add a splash of water or stock.

Taste and adjust seasoning with more salt and pepper as needed. Remove and discard the bay leaf.

If you prefer a thicker sauce, whisk the cornstarch slurry (1 tbs cornstarch mixed with 1 tbs cold water) and stir in while simmering; cook 1–2 minutes until thickened. For a richer finish, stir in 1 tablespoon butter.

Stir in chopped fresh parsley just before serving.

Serve the mince beef hot over mashed potatoes, rice, pasta, inside pies or tortillas. Leftovers keep in the refrigerator for 3–4 days or freeze for up to 3 months.