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Freeze-ahead mince mix recipe
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Save time and space with this Ziploc freezer bag hack: prep Italian-style mince mix, flatten with rolling pin, freeze flat. Portion into burgers or meatballs later for easy use. Watch the video for full guide.
Ingredients:
  • 500g beef mince
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp dried Italian herb mix
Instructions:
  • Combine the mince, onion, garlic, and herb mix in a bowl. Season generously and blend the ingredients together using your hands until evenly mixed.
  • Place the mixture in a large Ziploc freezer bag, press to flatten, leaving some space at the open end. Use a rolling pin to roll out into a 1cm-thick rectangle, making sure the mince is evenly distributed. Seal the bag.
  • Before freezing your bolognaise, press the bag to remove any excess air, then seal, label, and date. You can freeze it for up to 3 months. To reheat, let it thaw in the fridge for 4 hours, then warm in a saucepan over medium heat. Alternatively, you can heat it directly from frozen. Stir in your preferred tomato passata and season to taste before serving.
  • To shape burger patties, use a chopstick or metal skewer to create 4 even portions in the bag by making two indents - one vertically and one horizontally. Remove any remaining air, seal, label, and date the bag. Freeze for up to 3 months.
  • For perfectly portioned meatballs, use a chopstick or metal skewer to create 24 evenly sized squares in the mixture in the bag. Push out excess air by gently pressing the bag, then seal, label, and date it before freezing for up to 3 months.
  • Thaw the burger or meatball mixture by placing it in the fridge for 4 hours. Once thawed, shape the individual portions into burger patties or meatballs before cooking.

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