Minced beef for cannelloni

[Kazal]

We love Italian food and find that the minced beef that restaurants use in cannelloni and lasagne is very finely minced and soft as compared to when you buy it from a supermarket or butcher when it becomes hard and knobbly when cooked. Does anyone know how to achieve the same consistency as the Italian restaurants?

[warpig3]

Not sure about restaurant consistency Kazal but mince should be cooked for an long time,not the 20-30 mins suggested in recipies.

As per an italian friend fo mine, he gave me a recipe which stated that bolognese should be cooked for at least 1 hour, preferably 1hour 30 mins. Whilst the italians would not normally make minced beef bolognese I took his advice and the mince was lovely, very fine and not in the least chewy.

[coccinelle]

I agree with warpig, the mince must be very slowly cooked to absorb all the vegetable juices and be tenderised by the tomatoes. Also, don't go for a too lower fat mince as there isn't enough fat to cook it in. Personally, I use 15% but italians go for 30% usually and rid the pan of the fat.

[jack daniels]

I use minced lamb a lot and have found that Tesco's one is the best - very fine when cooked & flavoursome

[woozer]

I agree - long slow cooking is the key - if you have a slow cooker it is ideal - I make quite big batches and put them in the slow cooker for 8 to 10 hours.

[spudqueen]

If you're in the North West then buy some 'from the region mince' from Booths supermarket. This, unlike other supermarket mince, doesn't go hard. I don't use anything else now.