I’m not sure if I’ve mentioned this before, but as far as I know I’m the only person who does this, and it’s a great way to cook minced meat to ensure you get rid of all the fat.
Put it in a glass bowl and microwave it. Drain off all the fat (which even in ‘reduced fat’ mince, will still be quite a bit).
If I’m making lasagne or bolognaise, I will then put the solid cake of meat into a food processor to separate it again. The longer you leave it, the finer it becomes, but it will be pure meat, and NO FAT!
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