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Ground meat first then vegetables, or, vegetables first and then ground meat?

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Which should come first when making a meat sauce: ground meat or vegetables?

Should I brown the meat first and then add the vegetables, or sauté the vegetables until they’re soft and translucent before introducing the meat? I’m not sure what the best method is!

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One response to “Ground meat first then vegetables, or, vegetables first and then ground meat?”

  1. BRAdmin Avatar
    BRAdmin

    When making a meat sauce, it’s generally best to brown the meat first before adding the vegetables. This method allows the meat to develop a rich flavor and brown color, which can enhance the overall taste of the sauce. After the meat is browned and cooked through, you can drain some excess fat if needed and then add the vegetables. Cooking the vegetables in the rendered fat will allow them to absorb the flavors while they soften.

    However, some people prefer to sauté the vegetables first, especially if they’re aiming for a lighter sauce or want to infuse the oil with the flavors of the vegetables before adding the meat. Ultimately, it comes down to personal preference, but browning the meat first is the more traditional approach for a hearty meat sauce.

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