I made meat sauce yesterday my usual way by roasting the beef for an hour but every ten minutes or so remove it from the oven and bash it with a wooden spatula. Eventually you end up with dry and crispy grains of beef that are totally unappetising until they get added to the sauce.
While the beef is roasting I stew down whatever vegetables I have and add red wine, passata and beef stock then whiz it all up until it is smooth. What happens when the dehydrated beef is added is it absorbs the tasty sauce to rehydrate with all that flavour. Just leave it all in the slow cooker all afternoon for a tasty family tea that all our kids enjoy.
I first learned of this method watching a Tom Kerridge TV programme but I think it is widely used by professional chefs.