Use this basic mince beef recipe to create a number of different options from a Ragu (Bolognese to a Chilli to wherever you imagination runs Rendang anyone(?))
This basic recipe with the addition of rice, bread or pasta should feed 20
1.5kg of beef mince
3 cans of chopped tomatoes
3 beef stock cubes
6 brown onions diced (or two bags of frozen diced onion)
1 bulb of garlic - crushed
Brown the beef mince in a little oil (ideally Olive oil for flavour) a small batch at a time in a frying pan and put in a large stock pot (at least 20cm tall)
Soften the onions in the same manner (if using frozen onions they will contain a good deal of water) and add to the stock pot
Add the crushed garlic and under a medium heat bring the stock pot up to temperature. Do not be tempted to use a high heat as this will result in burning the mixture at the bottom.
Add the chopped tomatoes and if you feel al little more liquid is required then add this by filling the tomato cans with water to get a little more tomato flavour (and rinse you cans for recycling)
Allow this mixture to simmer for an hour. Leave the lid off if you wish the mixture to thicken as this will allow water to evaporate and concentrate the flavours.
From this basic mixture you can head in a number of directions:-
Ragu (Bolognese)
Add
3 red peppers sliced and diced
12 sliced mushrooms (optional)
3 tablespoons of dried parsley
3 tablespoons of dried oregano
Beef Chilli
Add
3 large red chillies thinly sliced (medium heat)
3 red peppers sliced and diced
12 sliced mushrooms (optional)
3 tablespoons of ground cumin
3 tablespoons of ground coriander
2 tablespoons of chilli powder
3 cans of red kidney beans (drained)
This can be made the night before the match or get up early before your game. If cooking on match day, Turn off the hob before leaving for you game put the lid on your stock pot, cover lid with tin foil then drap two tea towels on top. post match the pot will still be quite warm and require little heating before serving.
I usually make a vegan version using the same basic recipe but about 1/3 the quantity in a smaller casserole dish and add mushrooms and or cannellini beans (those found in baked beans) to provide some protein to the vegan option. Using the same basic recipe but swapping beef stock cubes for vegetable stock cubes. After serving your vegie players you can add the rest of veggie version to meat version to stretch it further