Fresh Ground Meat

Fresh ground meat seasoned for sauce
Fresh ground meat seasoned for sauce

Using fresh ground meat in any recipe makes a difference beyond compare. I have Germany to thank once again, for the birth of the first meat grinder.  During the time the world was underway in the industrial revolution, Karl Drais was inventing the meat grinder.  He had made previous inventions such as the type writer, the tread mill, and the stenotype machine.  He gained notoriety from the running machine, which we call today, the treadmill. Not so much for the meat grinder though.  Not surprisingly, the discovery of the grinder, which took place  around 1800’s, was obviously a hand-crank device. That lead to the inspiration and discovery of peanut paste, almost 100 years later from an American inventor.  We all know what this fine peanut past became to America, hence peanut butter. Following the show of the peanut came all other nuts.  However, the inspiration for getting my Kitchen-aid grinder attachment certainly wasn’t for making peanut butter. More for the reason to be aware and in charge of exactly what was going into my ground meats.

We all know the unfortunate and ugly details of what goes into the grinder to give us  the finished product of “ground meat”, and it’s typically a lot of unnecessary fats and animal product waste.  Edible, yes.  Desirable, no.  The ground meat sector is the last area of our diets and my cooking that I needed to address and frankly clean up.  Grinding your own meat not only gives you a sense of control, but it definitely gives you a sense of creativity.  

Grinding for Bolognese

When I’m grinding for a Bolognese sauce, I add a carrot, an onion, garlic, and fresh herbs to pass through with the meat.  Then, I sauté it together, and these fresh, rejuvenated elements only come alive in the finished sauce product. 

Grinding for Burger

When I’m grinding for burger’s, much of the same is true.  If I’m in the mood for adding some fresh parsley, rosemary and garlic, I include it through the grind, even some fresh ginger is a nice addition.  It’s a true surprise how excellent and full-bodied the outcome is from using a fresh meat grinder.  One of my favorite magazine’s, Sunset featured a nice article of fresh grinds too.

Fresh ground meat

I think it’s time to take back this old-age concept of grinding, even if it is more time consuming, it’s time well spent!
Course Main Course
Cuisine Italian, Swiss
Keyword Meats
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 1 lb desireable red meat chuck roast is usually good for self grinding
  • herbs whatever you desire
  • 1-2 carrots for sauce only, not for making burgers
  • 1 onion
  • 2-3 cloves garlic


  • select your meat.  If need be, cut or cube the meat so that it fits through the mouth of the attachment. 
  • begin to puree.  Add your meat and select the desired consistency. 
  • finished product is quickly achieved
  • add your share of herbs, carrots, some bouillon powder, fresh ground pepper and whatever else you fancy for your bolognese sauce. (or burgers)
    Fresh ground meat seasoned for sauce
  • beautiful bolognese sauce to accompany your pasta fresca!
Print Friendly, PDF & Email

Permanent link to this article:

Leave a Reply

Your email address will not be published.