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Many recipes call for mince and usually it resembles savoury mince. We do not want to repeat the process in every recipe that calls for savoury mince, so here is a basic mixture that you can use for a variety of dishes – from spaghetti to fillings and toppings for pancakes and baked potatoes.

Basic Savoury Mince


  • 15 ml olive oil
  • 1 large onion, finely chopped
  • 500 g extra lean beef mince
  • 15 ml beef stock granules (Ina Paarman)
  • 15 ml tomato paste
  • 1 x 410 g chopped tomatoes
  • 60 ml chutney
  • 10 ml dried Italian herb mixture
  • 125 ml water
  • salt, freshly-milled black pepper and a sprinkling of sugar, to taste
  • 45 ml parsley, finely chopped

Chef's hint: This is subjective cooking at its best! You can add (or omit) any seasoning, herb or spice. You can add chili, garlic, curry and even vegetables such as diced potato and/or diced carrot, sliced mushrooms or peas. Enjoy being inventive!


Heat the oil and sauté the onion until translucent. Add the mince and brown lightly. Add the rest of the ingredients except the seasoning and parsley and bring to a boil. Lower the heat and simmer with a lid on for 30 minutes. Skim any excess fat off the top, season to taste, stir in the parsley and use as required.

Yields about 1 000 ml.