Mince and “Gravy”

Mince and “Gravy”

Serves 4-6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Amines Challenge, Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet – Very High Chemical
Meal type Ingredient
Misc Freezable, Pre-preparable, Serve Hot
Easy, low chemical mince and gravy. Great as a topping on pizzas, or as a filling in sandwiches, wraps or calzones.


  • 500g beef mince
  • 1/2 cup veloute (Refer to recipe)
  • 1/2 cup no-tomato sauce (Refer to recipe)

If amines are tolerated (Optional)

  • 3 or 4 Slices preservative-free bacon (chopped)


1. Cook the mince in a non-stick frying pan until cooked through.
2. Add the no-tomato sauce and veloute and stir through.
3. Add in the bacon (if using) and allow to simmer until the liquid thickens like gravy.


Low Chemical /Failsafe,  Very High Amines if using bacon.

This mince can be served as is with vegetables, or stirred through pasta or rice.  It is also great as a topping on pizzas, or as a filling in sandwiches, wraps or calzones.

Veloute is a white sauce made using stock - refer here for the recipe.  The No-Tomato Sauce recipe can be found here.

Avoid browning the meat if amines are a problem, adding some water to the pan can help with this.

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