How to cook mince meat properly: Chef reveals industry secrets

An Australian chef has revealed the ‘correct’ way to cook mince meat at home – and many have been doing it all wrong.

Chef Mel Alafaci, from Brisbane, shared her seven industry tips to cooking mince – including putting meat into the pan without any 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 one day. 

Mel also recommends always using premium mince compared to low-grade mince because it contains less oil and fat.  

Australian chef Mel Alafaci (pictured) has shared seven tips to cooking mince the ‘right’ way at home – including putting in the meat before oil and using a whisk

The talented chef also shared her ‘life-changing’ bolognese recipe and a quick cheese sauce to make lasagna in one day (stock image)

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First, Mel said to ensure the pan is ‘just about smoking hot’ then add the mince meat.

Next, ensure the meat turns slightly brown before stirring to develop the flavour and to opt for a plastic whisk rather than a wooden spoon. 

‘My favourite mince “fluffer” is one of those cheap plastic coated whisks you get at the supermarket that only have about four loops,’ Mel said.

‘If you don’t have one of those use a strong plastic spoon or egg flip to break down the mince.’

By browning the meat first on its own, less seasoning and sauces will be required.

Chef Mel also shared her ‘versatile’ bolognese recipe that serves between six to eight people. 

To make the dish, you’ll require beef mince, onion, garlic, oregano or thyme, carrot, celery stalk, nutmeg, olive oil, beef stock powder, chopped tomatoes and passata. 

Begin by preheating the pan until it’s hot then add in the mince and do not stir until the mince begins to brown. 

‘I know you are worried about burning and lumps, but let the mince brown and seal on the first side you put down FIRST and let the pan heat up again,’ Mel said. 

‘Then you can stir ever so slightly just to get some more mince onto the base of the pan.’

Chef Mel also shared her ‘versatile’ bolognese recipe that serves between six to eight people (stock image)

Next, use a whisk to gently stir and break down the mince, then add in the cropped onion and garlic. 

‘There should be enough oil out of the mince that you have rendered off during your amazing sizzle-cooking of the mince at a nice high heat. If not add the olive oil,’ Mel said. 

‘You can stir as much as you like now by the way, that mince is SEALED off!’

Now add the herbs, nutmeg, stock powder, grated/diced carrot and seasoning and stir through. 

Finally add the chopped tomatoes, vegetables and passata and you’re practically done. 

Turn down the heat and let that all cook through and then check the seasoning and it’s ready to serve.