beef mince

This is Mary's classic lasagne recipe which has been perfected over the years. For the best results leave the lasagne to stand for six hours before cooking. 

Each serving provides 861 kcal, 50g protein, 56g carbohydrates (of which 17g sugars), 47g fat (of which 23g saturates), 5.5g fibre and 1.4g salt. 

Lasagne al forno

olive oil

onions, roughly chopped

celery, diced (optional)

garlic cloves, crushed

flour

150 milliliters/¼ pint beef stock

tbsp redcurrant jelly (optional) or 1 tsp caster sugar

tomato purée

thyme

tomatoes

butter

750 milliliters/1¼ pints hot milk

Dijon mustard

Parmesan,

salt and black pepper

lasagne

75 grams/3 ounces mature cheddar, grated

Once you’ve got this grown-up spag bol going the hob will do the rest. Any leftovers will taste even better the next day.

Spaghetti Bolognese

tbsp olive oil oil

rashers of smoked streaky bacon, chopped

onions,

beef

glasses of red wine

jar antipasti marinated mushrooms, drained

bay leaves

oregano

balsamic vinegar

tomato

Salt and black pepper

basil

800 grams-1kg/1¾-2¼lb dried spaghetti

Learn how to make succulent beef burgers with just four ingredients. An easy recipe for perfect homemade patties

Beef burgers – learn to make

onion,diced

good-quality beef mince

vegetable oil

burger buns

Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix.

Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.

Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.

Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.

Heat the <a href="https://www.bbcgoodfood.com/review/test-best-barbecues-under-ps100">barbecue</a> to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> one side of each burger with vegetable oil.

Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick.

Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.

Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.

Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.

<a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">Slice</a> four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

This ultimate burger recipe is simple and deluxe – you'll never make a homemade burger the same way again! Well-seasoned, high quality beef, fresh, crisp toppings and a cracking special sauce will outshine any fast food version.

The ultimate homemade burger

225 grams–250 grams/8–9 ounces beef mince, 15% fat

level tsp salt

black pepper

brioche burger bun (cut side toasted)

tbsp tomato ketchup

mayonnaise

gherkin, finely chopped

red onion, finely chopped

tbsp dill

smoked streaky bacon, cooked

mature cheddar

Little Gem lettuce

beef tomato

Ellis Barrie shows you how to make an insanely good beef burger

Make it easy: Banging burger

This is a subtly textured, richly flavoured arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yoghurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and fresh shredded mint. Is it too terrible to say that I think of it as Middle-Eastern nachos? 

Beef and aubergine fatteh 

pitta

Greek-style yoghurt

tbsp tahini,

lemons, juice only

1–2 tsp sea salt flakes,

pomegranate seeds

grams/1¾oz pine nuts

tbsp mint leaves

onion,

aubergine,

tsp cumin

tsp coriander

tsp Aleppo pepper

500 grams/1lb 2 ounces beef mince

Katie Quinn Davies recommends waking up to Mexican eggs and crisp potato hash - "a hearty dish that's full of big, bold flavours."

Mexican eggs with potato hash

onion, finely chopped

(60 milliliters) chipotle chilli sauce (see notes) or other hot sauce

can chopped tomatoes

coriander,

1kg (about 4) desiree potatoes (unpeeled), scrubbed, coarsely grated

unsalted butter, melted

eggs

jalapeno chilli

If you haven't learned how to make your own nachos, this is your moment.  Ellis Barrie shows you how easy it is to make the perfect snack for hungry mates.

Nachos

tsp hot smoked paprika

½ tsp chilli powder

salted corn tortilla chips

150 grams/5½oz cheddar, grated

grams/3½oz cherry tomatoes, quartered

spring onions, finely chopped

coriander (optional)

sliced chillies (optional)

lime wedges

soured cream

Ellis Barrie brings you the best party snack in the business: double-decker nachos.

Make It Easy: Nachos

This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser

Cottage pie

¼kg beef mince

onions,finely chopped

carrots,chopped

celery sticks,chopped

garlic cloves,finely chopped

tbsp plain flour

large glass red wine(optional)

beef stock

Worcestershire sauce

few thymesprigs

1.8kg potatoes,chopped

milk

strong cheddar,grated

nutmeg

Heat 1 tbsp olive oil in a <a href="http://www.bbcgoodfood.com/content/top-five-saute-pans">large saucepan</a> and fry 1¼ kg beef mince until browned – you may need to do this in batches. Set aside as it browns.

Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.

Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.

Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.

Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.

<a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> well, then allow to <a href="https://www.bbcgoodfood.com/review/best-steamers">steam-dry</a> for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.

Spoon the meat into 2 <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">ovenproof dishes</a>. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

James Martin's easy cottage pie recipe is a family favourite. He goes back to basics to show you how to make a classic version, but easier.

Easy cottage pie

milliliters/2fl oz olive oil

onion banana

plain flour

150 milliliters/5fl oz red wine

400 milliliters/14fl oz beef stock

Worcestershire sauce,

900 grams/2lb King Edward potatoes, peeled and chopped

125 milliliters/4½fl oz milk

150 grams/5½oz frozen peas

With lots of sneaky veg, this healthier version of everyone's favourite Chinese beef chow mein is made even easier by cooking it all together in the one tray.

Healthy beef chow mein tray bake recipe

red capsicum, deseeded, coarsely chopped

green capsicum, deseeded, coarsely chopped

brown onion, thinly sliced

ginger

lean beef mince

pkt fresh chow mein noodles

broccolini,

milliliters (1/4 cup) oyster sauce

soy sauce

Chinese cooking wine

water

(4 cups) thickly shredded wombok (Chinese cabbage)

shredded carrot

green shallots, sliced

White pepper

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

Give meatballs the Indian treatment in this easy curry recipe. Serve with plenty of veggies for a healthy dinner.

Each serving provides 220kcal, 29g protein, 8g carbohydrate (of which 6g sugars), 8g fat (of which 3g saturates), 1.9g fibre and 0.3g salt.

Meatball Curry

450 grams/1lb lean beef mince

tsp crushed garlic

½ tsp black pepper,

tsp garam masala

free-range egg

tsp rapeseed oil

cumin seeds

tsp finely chopped root ginger

½ tsp ground turmeric

60-90 milliliters/2-3fl oz water (optional)

brown basmati rice, to serve

Meatball curry

Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins.

Classic Lasagne

tbsp olive oil,plus

pack prosciutto

tomato sauce

hot beef stock

pack fresh lasagnesheets

quantity of our white sauce

ball mozzarella,torn into thin strips

Classic lasagne

To make the meat sauce, heat 2 tbsp olive oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and cook 750g lean beef mince in two batches for about 10 mins until browned all over.

Finely <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.

Pour over 800g passata or half our basic <a href="https://www.bbcgoodfood.com/recipes/339605/tomato-sauce" target="_blank" rel="noopener">tomato sauce</a> recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.

Bring up to the boil, then simmer for 30 mins until the sauce looks rich.

Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).

Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade <a href="https://www.bbcgoodfood.com/recipes/2982678/white-sauce" target="_blank" rel="noopener">white sauce</a>.

Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can’t see any pasta poking through.

Scatter 125g torn mozzarella over the top.

Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

Everyone needs a basic spaghetti bolognese recipe that still tastes great, no matter how simple. Get that depth of flavour by cooking the sauce very gently until it’s super rich. This spag bol is designed to be a low cost recipe.

Each serving provides 787 kcal, 35g protein, 103g carbohydrates (of which 19g sugars), 24g fat (of which 8g saturates), 8.5g fibre and 1.5g salt.

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The most viewed beef mince recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine