To think I'm the worst cook in the world?

[onaclouds]

First time making a lasagna.
I followed all the instructions and it tasted awful.
I think I know where I went wrong.
I cooked them (it was 20% fat beef ) and I didn't drain the fat out of it before I added the tomato to the pan.
So my sauce just tasted of mince grease.
Is this why it went wrong?

To master mince you could also make chilli and shepherds pie.

I've just done exactly the same only with a chicken dish. Forgot to drain the oil out before I threw the stock in. Tastes ok although it resembles more of a oily salad dressing than a sauce plus I think I put too much tarragon inside it.

Also if I cook mince I never use oil to fry it it omits loads of juice so there's absolutely no need to add any oils to it. You still need to drain it though

Delia’s cottage pie (I don’t bother with the leeks but I do add a dessert spoon of branston pickle to the meat mix and it really improves it). Dead easy.

Don’t drain it! The flavour is in the fat. Just cook it a lot longer.

I personally use 12% mince (usually Morrison’s) or Aldi 15% mince. I find 20% too fatty and 5% too dry. I always drain whatever I use though.

Get the lower fat mince and make it in the slow cooker before putting the lasagne together for the oven. Takes longer but tastes amazing.

Chop 2 onions
1 teaspoon lazy garlic
1 teaspoon green pesto
Into pan for 2 minutes with 2 teaspoons of oil

Pack of 5% fat mince in, brown it

Once browned, 2 x oxo cubes, tinned chopped tomatoes & red wine

Simmer on low for 15 minutes, stirring occasionally

Remember to drain the fat into a jug otherwise you will block your drains

OP its easier to just make spag bol and save some bolognaise for next night and make the lasagne then. I will just chop onion, garlic and celery, mushrooms, grate carrot and gently fry with lean beef mince in a little oil. When slightly golden whack in a couple of tins of tomatoes, seasoning, herbs and leave to simmer. When ready stir in tomato puree and serve.
The other bonus about using the left over bolognaise to make lasagne the next day is that it is easier to construct when refrigerated. I use the ready cooked asda pasta layers as so much easier and for ease domino white sauce or ricotta. I.grate parmesan and add that to the white sauce layer and it is a abit of a cheat if I cant be bothered to make my own white sauce.

I never drain my mince 🤷🏻‍♀️ And my meals haven’t tasted awful yet

Maybe you just used really crap mince?

I also always use 20% fat mince, it’s the best. That 5% fat stuff just goes dry, mince needs a certain amount of fat and 5% is not enough

Don't drain mince!

Fry until browned (add finely chopped chicken liver, just a bit, for mega flavour). Then add a glug of milk & cook gently for 5 minutes.

Then add lots of tomato sauce - mine is made in the slow cooker with added veg then blended. I think you do also need stock to stop it drying out.

Then leave it to simmer gently on the hob for hours.

I'd second suggestions to make a massive batch, eat as spaghetti bolognese one day, then use leftovers for lasagne next time.

I usually freeze tubs of bolognese so lasagne is easy - defrost the sauce, assemble the lasagne, bechamel on top, sorted.

I always chuck a couple of oxo cubes in or any meaty stock cubes...

Drain the mince? Rinse it in boiling water? Well that’s all the flavour gone for a start. No onions or other flavouring ingredients? No wonder it didn’t taste good. I wonder where you got the recipe from. Sounds poor if you followed it exactly. So not your fault.

Others have made some good suggestions. I don’t worry too much about the fat content. I sometimes buy from the butcher so no idea of the fat content.

Unless very low fat mince, no need to add any oil. Just fry mince and onion until meat is browned. Some then add celery and carrots. Some add some chopped bacon with the mince for flavour. I add mushrooms, peppers, tinned tomatoes, a little tomato purée, a shake of Worcestershire sauce, garlic, a beef stock cube, some dried herbs, usually oregano or basil, a few bay leaves, a little salt and a generous grinding of black pepper. Then some water and bring to the boil. Add a little more water as it cooks. Simmer, lid on as others have said for at least 45 minutes. If a bit watery at the end, take the lid off and boil faster to reduce the liquid. Then taste the sauce. It may need a little more seasoning.

My meals I make are so boring.
Sausages and mash
Chicken roast dinner
Chicken and vegetables
Penne carbonara

This is my weekly menu too!!
I just came on to say a friend of mine told me to do bolognese sauce in the slow cooker which I do but also make the ragu sauce for lasagna in it too. Makes a big difference.

but I skip carrots as I'm not patient enough to wait till they're cooked

Shred them like cheese, i use a fine shred. I used to do it cos dd hated carrots lol cooks in same time as the onions
She still dont like carrots on their own but only likes the sauce if it has carrot in it lol

I am so thrown by people draining mince wtf! Fat is flavour!! Whatever I cook when cooking mince I almost “sweat” it off so you just keep cooking so the liquid reduces. Are people seriously browning mince then chucking the liquid it gives off away? That’s insane.

Or just make vegetarian lasagne. No faffing with frying mince and draining it

Look at DeliaOnline.

Her recipes are very detailed and never fail.

Plus you can filter them for easy.

What's all this draining and rinsing the mince?!?! You might as well use wood shavings.

Some add some chopped bacon with the mince for flavour.

I hate bacon added to dishes like this, always makes it far too salty, also dislike peppers in bolognaise and would add those to a chilli instead...

I think the quality of mince varies from each supermarket. I buy a big fresh portion when I visit Bury Market and freeze it for when I want to use.

When I was learning to cook it was often hit and miss. Keep going and you'll get better, I think it's good that you want to cook a new meal every day.

You could always sign up to hello fresh or gusto for a trial if you wanted to try new dishes to cook

Mince needs to cook until it's gnarly or it's tasteless and flabby. Maybe take out a tablespoon of fat or so if it's swimming but some is necessary. Deglaze the pan with whatever liquid you're adding. (Ideally red wine) Everything takes a bit longer than you think it might!

Are you actually following a recipe or just making it up as you go along? Find a reliable recipe. The BBC Good Food ones are usually pretty safe. And follow it - don’t start freelancing til you’re confident in the kitchen !

I use 20% fat mince, and I cook it until a substantial amount of it is brown, proper brown. Then I take it out of the pan using a slotted spoon and drain the rest of the fat off but htere never seems to be a great deal of it at that point.

Then I add a large knob of butter, bay leaves, and the onion, turn the heat right down, slam on a lid and leave it there for about 20 mins until the onions are really soft, translucent and a little bit brown.