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Place a bowl under a colander. Dump the browned beef with fat into the colander, then using a kitchen utility bowl, cereal bowl or whatever that is slightly smaller than the colander and press down all around. The fat is now PRESSED out of the beef and into the bowl. Now pour the bowl of fat into an old can and place in freezer to await garbage day. ...


I think the beauty of Italian cooking is in it's simplicity. Most classic recipes have fewer ingredients than you think and for good reason. The quality and freshness of those ingredients are key, but more is not better. If you want the meat to shine use a marbled cut (eg neck portion of Chuck) and add milk to the meat / vegetable mixture while cooking ...

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