HELP!! I'm following a recipe someone gave me on here but I'm very confused!

[HushAByeBaby]

HELP!!! I'm following the recipe someome kindly gave me on a thread of mine, but I'm really confused about when to remove the fat from the mince. Do I have to leave the mince to cool & fat to set before I can move into the next step? I'm literally making it right now and haven't got a clue what I'm doing! Please help  here's the recipe I'm following:

Simply fry off the veg, fry off the mince ( don’t drain the mince. Remove the fat when it is cold and has set. If you drain it you loose all of the beef flavour that has come out too). Mix together in a big pan, add the optional ingredients ( if using) , stir in the Tom purée and add enough water to cover mince mixture. Add stock cubes and bring to boil. Stir and leave to gently bubble for an hour. Taste, add more stock cubes if needed. Add cornflour/gravy granules and freeze in portion sizes.

Sorry, I'm a hopeless cook but trying to learn so I can feed my family a more healthy diet. Really grateful for any help.

Certainly reads that way

If all else fails [[https://www.mumsnet.com/Talk/mumsnet_classics/1662768-What-have-I-done-Come-and-save-my-Bolognese here] is a MN classic recipe for mince.

bollocks

Yes it sounds like it. Tbh with fat from mince, it's easy enough to drain away whilst it's hot, just dab at the oily looking bits with some kitchen paper. It works fine for me if I can't afford leaner mince. I just don't have time to wait for it to go cold and scrape away the fat!

It is suggesting you let the mince cool before removing the fat. I get rid of the fat when it's warm though. The flavour is in the fat hot or cold! Which is probably why the recipe is relying so much on stock cubes and granules.

That recipe definitely says leave it to cool and then scrape off the fat. Boiled mince and tomato puree eh?
Pls don't let it be my DMs 1970s bolognese recipe.

Thanks for saving me 😂 I'd say it was a success