Using a medium-sized saucepan, combine the ground lamb, carrots, onion, salt, and pepper. Allow the meat mixture to cook until the meat is no longer pink. Add the minced garlic, Italian seasoning, and tomato paste. Stir to combine. If the sauce is really thick, add some pasta water to thin it.
Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine*. Stir well and bring to a simmer.
Add some freshness to this recipe by adding cheese, avocado and crispy shredded iceberg lettuce. 8. Bolognese Pasta Bake. This Bolognese Pasta Bake is a favourite way to use up leftover bolognese. Add tablespoon of butter, a spoonful of sauce and some cheese to coat the pasta.
Instructions. Peel the tomatoes and remove the stalks. Chop the onions and tomatoes and place in a large saucepan. Cook on a fairly high level (level 7.5 out of 10 levels) in an open saucepan and reduce. It is best to put a splash guard on the pot. Stir occasionally and be careful not to burn anything.
In a medium pot over medium heat melt the butter, add the flour and salt, whisk to combine well, add the milk slowly and stir constantly until the sauce has thickened (taste for salt). Remove from heat. (or you can purchase a good store bought white sauce). Pre-heat oven to 350° (180° celsius)
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how to use bolognese sauce
