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Serves 4
Prep time: 10 minutes
Cook time: 45 minutes

  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 carrot, diced
  • 3 sticks celery, diced
  • 2 tsp chilli flakes
  • 80g bacon lardons
  • 700g beef mince
  • 1 rich beef stock cube
  • Thyme, rosemary
  • 2 tblsp tomato paste
  • 400ml red wine
  • 2 tins chopped tomatoes
  • 1 tblsp dijon mustard
  • Handful parsley, chopped
  • 20g parmesan, including the rind
  • 4 thick slices of sourdough bread
  • 50g butter
  • 4 garlic cloves, crushed
  • 1 tsp chilli flakes
  • 20g parmesan



  1. Heat a heavy based pot over a high heat, add your oil and allow it to get hot. Add your mince and break it up, allow it to brown heavily all over. Reduce the heat under the pot
  2. In the same pot, add the onion, garlic, carrots, bacon, and celery and begin to colour all over.
  3. Now add the thyme, rosemary, tomato paste, parmesan rind and chilli flakes and cook for a further two minutes.
  4. Increase the heat and add the wine, allow to reduce to almost nothing. Then add the chopped tomatoes, stockpot, and mustard and reduce to a simmer, place a lid on the pot and cook for 30 mins
  5. Finish with extra seasoning and chopped parsley, and serve in the pot.
  6. Add the butter to a pan, along with the chilli and garlic. Then add your sliced bread and colour on both sides, spooning the butter over as you go. 
  7. Once browned, remove from the heat and cover in grated parmesan. Allow the cheese to melt slightly before removing and slicing into soldiers.