Savoury Mince with Pearl Barley

Savoury mince when I grew up was mince, veg and powdered curry, heaps of it, all slapped on toast. At the time I loved it but I have grown tired of curry powder. The concept I have used here is the same, meat and veg, avoided using tomato (and therefore ragu/spag boll) and, used fresh herbs, stock, white wine, pearl barley and a little bit of cream. Pearl barley is very cheap, has a subtle flavour and a great texture. Use any vegetables you have pretty much and if you don't have wine/stock, use water. I served this with a turkish garlic bread from my Garlic Oil recipe.

1 kg beef mince
1 onion in small dice
2 cloves garlic crushed
2 slices bacon diced
1 sprig rosemary stripped and chopped
2 tsp thyme chopped
1 cup pearl barley
1 zucchini grated
1 medium sweet potato peeled and grated
6 or 7 mushrooms chopped
1 cup white wine
500ml chicken stock
2 tbs cream
Pepper
Chopped parsley
Extra virgin olive oil

Saute the onion, rosemary, thyme, bacon, garlic and mushrooms until the onion is translucent over a medium heat in a large saucepan with a lid. Add the beef and brown at medium high. Add the wine, return to the boil and simmer for 3 or 4 minutes to remove the alcohol. Add the stock and stir in the pearl barley, return to the boil, reduce the heat to medium low and add the lid. Simmer for 20 minutes then add the zucchini and sweet potato, stir and add the lid, simmering for a further ten minutes. Check that the pearl barley is tender, if not add the lid and simmer until ready. Remove the lid, turn off the heat and add the cream and allow to sit for 5 minutes. Make your garlic bread. Check for seasoning, spoon into bowls and top with a little extra virgin and chopped parsley, serving with garlic bread.