What % Fat Ground Beef for Spaghetti Sauce
When you use ground beef in your spaghetti sauce, what percent fat do you use?
Does higher fat content equate to more flavor or just more greasy mess to clean up?
If it is greasy, I would spoon off the grease while cooking but would the sauce have more flavor?
A customer of mine made too much sauce at home one day and knowing he and his wife wouldn't eat nearly enough of it [they weren't into freezing] he brought me a bowlful.
I'd already eaten so took it home.
The result was very very good.
I asked him what he'd done, I thought I was the cook after all ;:+/
He'd used a higher fat ground beef mixture for the flavor but his wife was highly opposed to so much fat so his solution was to brown the meat add water to the skillet and when all pink was gone, he'd quickly drain almost all the liquid off.
Not sure that'd help here but I found it interesting and the result, full of flavor, don't ask me how he got that much flavor into his sauce, but he did \?/
You might want to think about braising beef in tomato sauce until it falls apart. Much more flavor than ground beef, which I never use in spaghetti sauce because it provides so little flavor...browned mushrooms/onions and mushrooms and/or much smaller quantity of browned Italian sausage adds much more flavor IMHO.
I almost never use ground beef. I prefer ground lamb or bison. It seems much more savory to me. I also add oil cured or salt cured black olives.
When I make spaghetti and meatballs, I use 95% ground beef for the sauce (which I cook first) and 85% for the meatballs. Unlike many people, I cook the meatballs in the sauce without browning them first. In this way, the sauce, itself, is lower in fat, but meaty. Then when I cook the meatballs, there's some extra flavor in the sauce from the higher-fat meat, but I spoon the excess fat off the top of the sauce before I serve it.