Mince on Toast

Kiwis pile it onto toast. 

Serves: 4

 1 ½ pounds good “beef mince” (ground beef)
1 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, thinly sliced
2 tablespoons tomato paste
2 teaspoons Dijon mustard
2 tablespoons Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon brown sugar
2 cloves garlic, crushed
1½ cups beef stock
sea salt and freshly ground pepper
small handful flat-leaf parsley, finely chopped

To serve
wilted spinach, optional
toasted ciabatta or sourdough bread
fried or poached eggs, optional
tomato

Heat the oil in a large sauté pan and cook the onion, carrot and celery with a good pinch of salt until very tender and lightly golden. Add the mince, breaking it up so there are no large lumps and cook for 5 minutes. Increase the heat and stir in the tomato paste. Cook for 1 minute then add the mustard, Worcestershire sauce, vinegar, sugar and garlic and combine well.

Add the stock and season well. Bring to the boil then simmer briskly for about 10 minutes, stirring occasionally until reduced and glossy. 

To serve: Pile straight onto buttered toast or top the toast with wilted greens then the mince, a fried or poached egg and tomato.