You’ve been cooking WRONG your whole life: The chef reveals the big mistakes people make — and the secret to the perfect Bolognese sauce
- An Australian chef has revealed her seven secrets to cooking ground beef
- Chef Mel Alafaci said the pan should be “smoking hot” and put the meat in first
- Instead of a wooden spoon, you should also use a whisk for stirring
- Mel also revealed her “life-changing” bolognese recipe
An Australian chef showed how to cook ground beef ‘properly’ at home – and many got it all wrong.
Brisbane chef Mel Alafaci shared her seven industry tips for cooking ground beef — including adding meat to the pan without oil and never using a wooden spoon to stir.
The talented chef also shared her ‘life-changing’ bolognese recipe and a quick cheese sauce to make lasagna in a day.
Mel also recommends always using premium ground beef versus inferior ground beef as it contains less oil and fat.
Australian chef Mel Alafaci (pictured) has shared seven tips for preparing ground beef the “right way” at home – including marinating the meat before the oil and using a whisk
The talented chef also shared her ‘life-changing’ Bolognese recipe and a quick cheese sauce to make lasagna in a day (stock image)
Prepare ground beef properly:
1. First put in the minced meat without oil
2. Make sure your pan is hot and that the ground beef sizzles when it hits the pan
3. To begin with, do not stir the ground beef. Get the first layer brown and fragrant before moving it around the pan
4. It will smell like roast beef if you do it right
5. Use a plastic whisk to break up the clumps
6. Browning the meat means you don’t have to use different sauces to make it taste delicious
7. Get creative with ground beef and change up the spices and flavor
First, Mel said to make sure the pan is “just hot,” then add the ground beef.
Next, make sure the meat is lightly browned before stirring to develop flavor and opt for a plastic whisk instead of a wooden spoon.
“My favorite hack fluffer is one of those cheap, plastic-covered whisks you get at the grocery store that only has about four loops,” Mel said.
“If you don’t have any of these, use a strong plastic spoon or an egg flip to break up the ground beef.”
By browning the meat alone first, fewer seasonings and sauces are needed.
Chef Mel also shared her “eclectic” Bolognese recipe, which serves six to eight people.
For the dish you will need ground beef, onions, garlic, oregano or thyme, carrots, celery stalks, nutmeg, olive oil, beef stock powder, chopped tomatoes and passata.
Start by preheating the pan until hot, then add the ground beef, not stirring, until the ground beef begins to brown.
“I know you’re worried about burning and lumps, but allow the ground beef to brown and seal on the side you put first and let the pan reheat,” Mel said.
“Then you can stir very lightly to get even more ground beef on the bottom of the pan.”
Chef Mel also shared her “eclectic” Bolognese recipe, which serves six to eight people (stock image)
Chef Mel’s “life-changing” Bolognese
INGREDIENTS
(6-8 servings)
1kg premium ground beef
1 large onion finely sliced
3-6 cloves of garlic
3 tablespoons fresh oregano/thyme/marjoram or 1 teaspoon dried Italian herb blend
1 carrot finely diced or grated
1 pinch nutmeg (very important!)
3 tablespoons olive oil
2-3 teaspoons beef stock powder or 2 stock cubes
1 can of chopped tomatoes
1 glass of Passata (500-700ml)
1 finely grated celery stick
METHOD
Heat the pan and add the ground beef – the ground beef should sizzle immediately
Don’t stir until the first layer of meat is lightly browned
Allow the pan to heat up again, then stir the ground beef with a plastic whisk
Once the mince is brown and fragrant, add the chopped onion and garlic. Add a drizzle of olive oil if needed
Add the herbs, nutmeg, stock powder, grated/diced carrot and spices and stir to combine
Finally, add the chopped tomatoes, greens and passata and you’re done.
Turn the heat down and let it cook through and then check the spices and it’s ready to serve
Serve with fresh spaghetti al dente, grated parmesan and lots of freshly chopped parsley
Next, using a whisk, gently stir and shred the ground beef, then add the sliced onion and garlic.
“There should be enough oil from the ground beef that you released during your amazing sizzle cooking of the ground beef over a nice high heat. If not, add the olive oil,’ Mel said.
“You can stir all you want now, by the way, the ground beef is SEALED!”
Now add the herbs, nutmeg, stock powder, grated carrots and spices and stir through.
Finally, add the chopped tomatoes, greens and passata and you’re done.
Turn the heat down and let it cook through and then check the spices and it’s ready to serve.
Mel’s quick cheese sauce recipe for lasagna:
INGREDIENTS:
- 125g butter
- 100 grams of regular flour
- 1 liter of milk
- 200 grams of grated cheese
- 3 ml salt
- Ground pepper to taste
METHOD:
1. Melt the butter in a large saucepan, then remove from the heat.
2. Stir in all the flour until you get a smooth paste. This sexy little paste is called “sweat”.
3. Once the milk is smooth, gradually add the milk, CLOSING to incorporate the milk slowly. Don’t leave with the milk as this will be difficult to get rid of the clumps! Slow and steady wins the race here.
4. Once nice and smooth, return to the head and stir until that gorgeous silky sauce starts to cook and the flour is cooked through. You NEED to be stirring quite a bit all the time or the base will tend to burn. It only needs to be boiled once.
4. Once this is cooked through, remove from heat and add salt, pepper and the cheese. Always taste your food, it shows you care.
5. The sauce should be hot enough to melt the grated cheese.