A flavour packed Spaghetti Bolognese

The Secret to Better tasting Mince

Let’s talk about mince. It’s affordable, versatile, and a staple in most Kiwi kitchens—but far too often, we treat it like a second-rate ingredient. If your go-to method is browning some mince, chucking in a jar of sauce, and calling it spaghetti Bolognese… it’s time for a little kitchen intervention

I refer to this as the “flatting in Dunedin” method—quick, convenient, and completely lacking in flavour. But mince deserves better. And so do you.

This flavour-packed mince base is a total game-changer. It takes a few extra minutes (and a little more love), but the results are so worth it. Instead of a watery, bland mess, you’ll have a rich, savoury sauce that clings to your pasta, fills the kitchen with the most incredible aroma, and has people coming back for seconds.

Here’s why it works:

Slow Cooking = Big Flavour

By cooking the mince low and slow, you give the ingredients time to deepen and develop. Onions become sweet, garlic turns mellow, and the meat soaks up every last drop of flavour from herbs, tomato paste, and maybe even a splash of red wine.

Layer the Flavours

Start with aromatics—think diced onions, carrots, and celery (hello, soffritto!). Add garlic, dried herbs, tomato paste, and a good glug of stock or wine. Then let it simmer gently until it’s thick, rich, and glossy. Trust me, this isn’t just mince—it’s magic.

Make It Your Own

This mince base is the perfect foundation for a traditional spaghetti Bolognese, but you can take it in so many directions:

• Layer it into lasagne
• Spoon it over creamy mash
• Add beans and chili flakes for a Tex-Mex twist, and pop it on top of nachos
• Pile it into a baked potato with cheese on top

Batch Cook and Freeze

Double (or triple!) the recipe and freeze it in portions. You’ll thank yourself on those busy nights when dinner needs to be quick—but still homemade and delicious.

Try this great use of mince too