From the perfect bolognese sauce to huge mistakes while cooking mince - This chef reveals industry cooking secrets
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Everyone enjoys a good meal with friends or family. However, preparing meals is a different story. From buying ingredients to planning out the perfect dish, cooking can sometimes prove to be a bit of a challenge, not to mention a little nerve wracking.
Take something relatively simple, like spag bol, for example. There’s something comforting about a big bowl of hearty bolognese served with freshly cooked spaghetti.
But while cooking minced meat may seem like a simple task, there is a technique to perfecting it – according to one chef, that is.
Aussie Chef Mel Alafaci revealed her tried and tested industry tips for cooking mince ‘the correct way’.
The Brisbane-based chef insisted that it's best to start with using premium mince compared to low-grade mince because it contains less oil and fat.
First, the chef said that the pan should be ‘smoking hot’ before adding in the minced meat. Next, she said to make sure the meat turns slightly brown before stirring – this is to develop the flavour of the meat.
She also suggested using a plastic whisk instead of a wooden spoon to break down the ‘lumps’ within the ground meat.
Here are her seven tips for cooking mince on your own:
Next, Chef Mel shared a versatile bolognese recipe that’s good to serve six to eight people. She prepared the following ingredients for the sauce:
To make the dish, begin by preheating the pan, then add in the mince. Be careful not to stir until you see the mince begin to brown.
After that, you can stir the mince slightly and break down lumps using chopped onion and garlic. Next, Chef Mel says you can add the herbs, nutmeg, stock powder, and grated/diced carrot, and season it to your liking.
Lastly, add the chopped tomatoes, veggies, and passata, and you’re good to go! Wasn’t that easy?
You can watch Chef Mel’s demonstration here:
There you have it, folks! Will you be trying out Chef Mel’s tips soon? Let us know your thoughts in the comments below. We’d love to read your best mince recipes, so if you have any, share them in our recipe forum here.
Take something relatively simple, like spag bol, for example. There’s something comforting about a big bowl of hearty bolognese served with freshly cooked spaghetti.
But while cooking minced meat may seem like a simple task, there is a technique to perfecting it – according to one chef, that is.
Aussie Chef Mel Alafaci revealed her tried and tested industry tips for cooking mince ‘the correct way’.
Chef Mel demonstrates the ‘correct’ way to cook mince on her YouTube channel. Credit: YouTube
The Brisbane-based chef insisted that it's best to start with using premium mince compared to low-grade mince because it contains less oil and fat.
First, the chef said that the pan should be ‘smoking hot’ before adding in the minced meat. Next, she said to make sure the meat turns slightly brown before stirring – this is to develop the flavour of the meat.
She also suggested using a plastic whisk instead of a wooden spoon to break down the ‘lumps’ within the ground meat.
Here are her seven tips for cooking mince on your own:
1. Put the mince in first without any oil.
2. Ensure your pan is hot and that the mince sizzles when it’s tossed into the pan.
3. Don't stir the mince yet. Get the first layer brown and fragrant before you stir with a whisk.
4. If it smells like roast beef – you’re on the right track.
5. A plastic whisk should be used to break down the lumps.
6. By browning the meat, you won't need to use various sauces to make it taste delicious. It’s cooking in its own flavour, essentially.
7. Get creative and change the spices to your taste.
Chef Mel said that by cooking the meat on its own, you get more flavour. Credit: Klaus Nielsen in Pexels
Next, Chef Mel shared a versatile bolognese recipe that’s good to serve six to eight people. She prepared the following ingredients for the sauce:
- 1kg premium beef mince
- 1 large onion finely sliced
- 3-6 cloves garlic
- 3 tablespoons fresh oregano/thyme/marjoram or use 1 teaspoon dried Italian herb mix
- 1 carrot finely diced or grated
- A pinch of nutmeg (very important!)
- 3 tablespoons olive oil
- 2-3 teaspoons beef stock powder or 2 stock cubes
- 1 tin chopped tomatoes
- 1 jar passata (500-700ml)
- 1 celery stalk finely grated
To make the dish, begin by preheating the pan, then add in the mince. Be careful not to stir until you see the mince begin to brown.
After that, you can stir the mince slightly and break down lumps using chopped onion and garlic. Next, Chef Mel says you can add the herbs, nutmeg, stock powder, and grated/diced carrot, and season it to your liking.
Lastly, add the chopped tomatoes, veggies, and passata, and you’re good to go! Wasn’t that easy?
You can watch Chef Mel’s demonstration here:
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