What is the way to "mince" stew meat using a machine? I have a bolognese sauce recipe that says to cook a mixture of pork and beef stew meat, and then mince the meat. With garden tomatoes in season, I would like to make a very large batch to either freeze or can, but I am dreading the thought of mincing all this meat. Is there a recommended way to use a food processor or some other machine to do this for me? I am concerned that if I do it incorrectly, the meat will turn into sausage and have a very different texture in the sauce.
A food processor works well. Just fill the bowl lightly so that you can watch what happens as you do quick pulses. Use the metal blade.  Slow short pulses. It also helps if the meat is really cold but not frozen. Yum.