Description
Ten percent fat is the number that matters with mince. Leaner than that and it crumbles in the pan. Fatter and you are paying for grease you will pour off. This is the ratio that browns well and still holds together in a sauce.
Brown it in a hot pan before anything wet goes near it, then add onion, tomato and whatever spices you are using. Break it up once, not constantly. One kilo covers a large bolognese, a tray of meatballs, or a family pot of keema with leftovers for lunch.
Ground fresh, not sitting in a tray. Cook within a day, or split it into two bags and freeze flat so it thaws quickly when you need it.
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