swee'pea99
Squire
A thread for those 'I wish I'd known x thirty years ago' thoughts. Such as...
The secret to most sloppy mince recipes, like shepherd's pie, bolognese sauce or chilli con carne, is long, slow cooking. Three hours or so, at the gentlest simmer you can get, covered at first, then uncovered later if it's still a bit runny. But it's the time that matters. You *can* do it in half an hour, but if you want tender meat and rich, blended flavours, three hours, minimum.
The secret to most sloppy mince recipes, like shepherd's pie, bolognese sauce or chilli con carne, is long, slow cooking. Three hours or so, at the gentlest simmer you can get, covered at first, then uncovered later if it's still a bit runny. But it's the time that matters. You *can* do it in half an hour, but if you want tender meat and rich, blended flavours, three hours, minimum.


