When frying minced meat (say for spag bol) when do you know it is cooked, and when to add the sauce?!


Question: im new to this cooking lark, so any help is appreciated


Answers: im new to this cooking lark, so any help is appreciated

Fry till just browned, overfrying will cause the mince to be hard. Then add sauce & simmer for 8-10 mins at low heat. If you are using canned sauce, perk up the flavor with some fresh herbs (basil is a great all-purpose herb), fresh grated black pepper, fresh or canned diced tomatoes, fresh sliced mushrooms, dash of red wine etc. Really up to you to experiment with the ingredients that you like.

Make sure it is well browned with no bloody bits .

When it's thoroughly browned. Then drain off the excess fat and add the sauce. Happy cooking!

When its is brown and no pink left in it. Drain the grease and add sauce.

Fry the meat until it has turned brown and you can see no more pink or red in it. Ideally the onions should be done at the same time, but it really wont make much odds. Once the meat has browned, the sauce can be added and it just needs to cook for the correct time (I usually cook at least 40 mins, I give it a bit longer if any veg are too hard or I am not ready to serve it at that point.)

Hi,

I'm half-Italian and I make it this way:

Chop an onion, brown in slightly in very little oil, then add the minced beef (I use only minced steak, the lowest fat then you don't need to drain it because no fat comes out). I don't think you need to fully brown the meat (if at all) as it will cook through anyway - the browning is only to seal the meat.

The Italian way that I know is also to add minced pork for flavour - it's fine if you get the lean minced pork but obviously it has some fat in it. The fat is where the flavour is and I would rather only eat a bit of something that tastes great than a lot of something that's mediocre.

I add tinned tomatoes, seasoning, herbs (parsley, fresh or dried) - basil, oregano and spices - paprika, a touch of powdered English mustard, bit of salt (also a bit of sugar) - stir it all in, then....

and this is the secret to the flavour - top it up with water so that it's like a soup, turn the heat down and simmer it until the liquid reduces. If I have time, I do this twice or three times.

It's perfect every time and it tastes even better the next day!

Let's see if we can help you out here.

Cooking is easy - like everything else - once you know how, so, "good on yer" for having a go. I hope you stick with it...My way is:

Always seal your meat. Making sure it's all turned brown. (Takes about 5mins.)Seal your mince in a hot fry pan with a little oil.

Drain in a colander over the sink. Place in bigger pan.

Using the same fry pan add a little oil and chuck in the chopped onions just for a couple of minutes...Drain
If it is for bolognese :add:
Tin chopped tomz
Good squirt of tom puree`
Garlic if you like it
Good sprinkling of Italian Herbs (little Schwartz box)
Suzie salt & Percy pepper
Cup of water
Splash of Worcestershire sauce
Blob of English mustard
And "one slurp for the chef"!

I usually cook my mince for a good hour...LOW LIGHT...!
Even though it is minced meat it still needs cooking thoroughly. - - - I prefer to eat mine the next day - when it's festered a bit...!!!... Enjoy & Happy New Year ...xxx

when its nicely browned..

Not pink

The meat is cooked when all of it turns brown and no blood can be seen





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