Oh yes, rincing mince. I shall tell you what happens when you rince mince.
First, lots of teeny bits of mince are washed out through the holes in the colander (well, dur I hear you say, but really you think the recipe's been tested) so you grab a seive and put it under the colander.
Then you are left with a sink full of little bits of soggy raw mince and lots of blood.
While you clean your sink and wipe up the floor, the mince is still draining blood and bits into your 'half sink' (is that what they're called?).
Now you have to pat it dry. So you find a large surface on which you can do that and use up half a roll of kitchen towel in the process.
Despite your sterling patting work, when you spread it out on a roasting dish and put it in the oven, you will find there's still quite a lot of water in there. You will spend most of your afternoon hoping that the lowish oven temperature will be sufficient for the water, which you have so paintakingly and stupidly added to your mince, to evaporate off. It does. Took a loooooong time.
Now the mince has been nicely boiled and will eventually brown. And of course all those lovely brown bits which are stuck on the roasting dish won't be imparting their deliciousness to your ragu as you make that on the hob.
So there we have it. The worst recipe ever Mr Tom Kerridge. Please do come and have an MN web chat to account for yourself. I'm sure you've never made that ragu, ever. Never ever.
And if you see this thread, I'm sure you never will.