Mincemeat was a meal my Mom made when I was a young girl. It was a good cheap meal to feed a big family like ours. I always thought it was rather bland, but my Mom and Dad loved it so much we had it as a regular meal. I have never made this meal for my own family it just never appealed to me. I thought it would be fun to reinvent it. The ingredients in my Mom’s mincemeat were chopped onion and ground beef. I remember her serving it over egg noodles, my sister remembers mash potatoes. The noodles appeal more to me for this dish so I’m going with them. I decided to saute the onion separately from the meat. Mom always put the onion and meat together in a frying pan. I added kosher salt, pepper, and pulled the leaves off of fresh thyme and sprinkled them over thickly sliced onion, and let the onions caramelize a bit. I cooked the ground beef separately, then drained the fat from the meat and added some Worcestershire sauce, concentrated tomato paste, kosher salt and black pepper. To make a sauce I stirred in a little flour and some beef stock. It’s was really looking good at this point! I combined the meat and onion then let it simmer for 20 minutes for the flavors to marry. I then served it over the egg noodles and grated a little cheese over top. I thought the presentation was really nice. It tasted delicious, a dish you would serve on a cold day with a piece of buttered bread. If my Mom and Dad could taste my remake I just bet they would have loved it.
1 lb. ground beef 85/15
1 large onion, slice thickly and then cut in half
1 tablespoon olive oil
2 tablespoons Worcestershire sauce
1 tablespoon concentrated tomato paste
Fresh thyme, 5 sprigs
1 tablespoon flour
1 ¼ cups beef stock
Salt and pepper, to taste
1 tablespoon butter
Parmigiano Reggiano, grated
In a large skillet, heat olive oil over medium heat. Add onion, season with salt and pepper. Sprinkle thyme leaves over the onion. Cook onion until it is brown. Transfer to a bowl. Using the same skillet cook the ground beef. Drain off the fat. Add the onion to the pan with the meat. Stir Worcestershire sauce, and concentrated tomato paste into meat mixture. Add flour, stir into the meat mixture and then slowly add your stock in let cook till it’s thick and bubbly. Taste and adjust the salt and pepper. Serve over the egg pappardelle and sprinkle freshly grated cheese over top. Cook the pappardelle according to the package direction. Add 1 tablespoon butter to the cooked noodles, season with salt and pepper.
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