I've been told in one form or another: "no colour, no flavour", so when cooking Spaghetti Bolognese I always brown the meat (after chucking in the onions, carrots, celery etc.). The browning does impart flavour but it also alters the texture of the minced meat – it becomes grainier, drier, etc. It's not that i'm overcooking it, I believe this to be a natural byproduct of the browning – the browning can only occur once the moisture has been cooked off, after which point the meat forms a crust and becomes harder.
Is it possible to retain the flavour benefits of browning alongside the qualities of the mince being tender and moist?
Best Answer
Kenji at Serous Eats pondered exactly this question at length. (emphasis mine)
He's got another secret for his amazing Bolognese: Fish Sauce. (no joke) Umami bomb
Doesn't that look good? He gets down and dirty with all of the explanation of his technique in the article linked to in the beginning of this answer.
The recipe (it's a beaut) is here
EDIT HA! I made it (with half the liver), and it turned out great!