3 homemade savoury meat mix recipes

The base for all of these dishes is a savoury meat mix, which is the first recipe in this list. This can be made with either ground beef or ground turkey. Each dish is so delicious and will quickly become family favourites.

Makes 2 to 2.25 litres (3 1/2 to 4 pints) of mix

• 30 ml (2 tbsp) olive or canola oil
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 1 celery stalk, chopped
• 2 carrots, chopped
• 1.2 kg (2 1/2 lb) lean ground beef or turkey
• 10 ml (2 tsp) dried basil
• 5 ml (1 tsp) dried oregano
• 5 ml (1 tsp) salt
• 2 ml (1/2 tsp) ground pepper
• Large pinch sugar
• 15 ml (1 tbsp) Worcestershire sauce
• 398 ml (14 1/2 oz) can diced tomatoes in sauce

1. In a large, deep skillet or Dutch oven over moderate heat, heat the oil. Add the onions, garlic, celery and carrots to the skillet and sauté until softened, about five minutes, stirring occasionally. Crumble the beef or turkey into the skillet, breaking it up with a large spoon; cook, stirring occasionally, until the meat is no longer pink. Drain off as much fat as possible.

2. Add the basil, oregano, salt, pepper, sugar, Worcestershire sauce and the tomatoes with their sauce; stir until all the ingredients are well mixed. Reduce the heat, cover the skillet, and simmer 20 to 25 minutes.

3. Remove the skillet from the heat and let the mixture cool completely. Spoon off any visible fat and then divide the mixture among three to four 500 millilitre (one pint) self-sealing, freezer-safe plastic bags. Seal, label, date and freeze. The mix will keep up to three months in the freezer.

Makes 4 to 6 servings

• 315 g (10 oz) package frozen mixed vegetables
• 500 ml (1 pint) savoury meat mix (above), thawed
• 500 g (2 c) cooked egg noodles
• 213-ml (8-oz) can tomato sauce
• 250 g (1 c) shredded cheddar cheese

1. Cook the vegetables following the package directions on the stovetop or in the microwave.

2. In a large skillet over moderate heat, combine the vegetables, meat mix, noodles and tomato sauce, and gently stir to combine the ingredients. Cover the skillet and cook about 10 minutes, stirring occasionally; add a few sprinkles of water as needed to prevent the mixture from sticking.

3. Sprinkle the cheese over the top of the mixture in the skillet; do not stir. Cover the skillet again and heat just until the cheese is melted. Serve from the skillet.

Makes 6 servings

• 500 ml (1 pint) savoury meat mix, thawed
• 10 ml (2 tsp) to 30 ml (1 tbsp) or more chili powder
• 5 ml (1 tsp) cumin
• 2 x 472 ml (15 1/2 oz) cans red kidney beans, drained and rinsed
• Hot pepper sauce, to taste
• Hot cooked rice, tortilla chips, shredded cheddar or Monterey Jack cheese
• Sour cream or plain yogurt (optional)

1. In a medium saucepan, combine the meat mix, chili powder, cumin, and kidney beans. Cover and cook over moderately high heat until the chili is heated through, about 10 minutes. Add hot pepper sauce to the desired level of spiciness.

2. Serve the chili over rice or with tortilla chips, if desired. Sprinkle a little cheese over each serving or top with a dollop of sour cream or yogurt, if desired.

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