INGREDIENTS
by The Hairy Bikers

Embrace autumn with a great, big hug of a dish: comforting mince and dumplings.

Main course

Preparation

For a more textured mince, and/or if you want to know exactly what has gone into it, choose a piece of beef and ask your butcher to mince it for you, or mince it yourself. For slow-cooked dishes such as bolognese you can use mince from any cut that you would use for stewing (such as chuck or flank). For burgers, patties or meatballs, meat minced from a leaner cut such as topside, silverside or rump is best.