Vegetarian recipe ideas
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Put the beef dripping in a large, wide frying pan over a medium heat. Once hot, cook the onions over a low heat for 18-20 mins or until soft and slightly caramelised.
Remove the onions, leaving as much of the fat in the pan as possible. Add the beef, gently frying for 10-12 mins and stirring only occasionally, until there's no moisture and the meat is brown. Return the onions and add the garlic along with the tomato puree, frying for a further 2 mins, then add the wine, increasing to a medium-high heat and reducing until there is almost no liquid left. Add the stock with the thyme, bring to the boil, then lower the heat and simmer for 55-60 mins or until the meat is velvety.
Toast the sourdough, brush with the remaining melted dripping, and serve heaped with the mince and cheddar grated on top.