BOLOGNESE SAUCE
This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a vegetarian version, simply swap out the mince for lentils.
Provided by Jamie Oliver
Categories Batch cooking Tesco Community Cookery School with Jamie Oliver
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
- Roughly chop the Mediterranean veg.
- Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
- Add the mince, alliums and garlic. Cook for 15 to 20 minutes or until the meat juices have evaporated and the veg is golden and softened, stirring frequently.
- Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
- Use a potato masher to gently crush the veg, breaking down any bigger lumps.
- Add the tomato base sauce, and bring to the boil - remember to note the liquid level in the pan.
- Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced - the liquid should return to the same level as in step 8.
- Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a cottage pie or lasagne.
Nutrition Facts : Calories 131 calories, Fat 5.3 g fat, SaturatedFat 1.3 g saturated fat, Protein 13.7 g protein, Carbohydrate 7.6 g carbohydrate, Sugar 5.9 g sugar, Sodium 0.1 g salt, Fiber 1.7 g fibre
BOLOGNESE SAUCE
Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with white wine, milk, and chicken stock in addition to tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes about 8 Cups
Number Of Ingredients 16
Steps:
- Heat butter and oil in a large pot over medium-high heat until butter starts to sizzle, then reduce heat to medium. Add pancetta, and cook until golden and fat has rendered, about 2 1/2 minutes. Add onion, carrot, and celery, and cook, stirring often, until just beginning to brown around edges, about 10 minutes (adjust heat if mixture is browning too quickly).
- Add beef and pork and cook over medium heat, stirring frequently and separating meat with the back of a wooden spoon, until no longer pink, 8 to 10 minutes. Once meat is completely browned, pour off any excess fat. Add tomato paste and cook 1 minute, stirring to intensify sweetness.
- Pour in wine and cook, stirring to scrape up browned bits from bottom of pot, until liquid has evaporated, 6 to 7 minutes. Add 1 cup milk and cook until reduced by half, about 3 minutes (don't worry if it appears slightly curdled, it will smooth out again). Add thyme bundle and bay leaves, and then pour in tomatoes and 6 cups stock. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
- Bring to a boil, then reduce heat to a very low simmer and cook, partially covered, 3 to 3 1/2 hours, skimming the fat from the surface with a ladle periodically. If at any time the sauce appears too dry, add up to 1 cup more stock as necessary. The finished sauce should have the consistency of a loose chili. Stir in remaining 1/4 cup milk and season with salt and pepper, as desired. If not serving immediately, let cool completely before transferring to airtight containers. Refrigerate up to 3 days or freeze up to 3 months; defrost in the refrigerator before using.
THE BEST SPAGHETTI BOLOGNESE RECIPE
Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer
Provided by Andrew Balmer
Categories Dinner, Lunch, Main course, Supper
Time 2h15m
Number Of Ingredients 20
Steps:
- Put a large saucepan on a medium heat and add 1 tbsp olive oil.
- Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
- Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
- Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
- Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
- Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
- Add the 75g grated parmesan, check the seasoning and stir.
- When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
- Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium
HOW TO MAKE BOLOGNESE SAUCE
This Bolognese sauce is dedicated to the late great Marcella Hazan. She was considered the Julia Child of Italian food, and at a time when most Americans thought 'Bolognese' was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce could be. I like to toss it with some mezzi rigatoni and serve it with a little grated Parmesan cheese and a sprinkle of parsley.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 3h35m
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.
- Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.
- Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.
- Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Bring to a simmer.
- Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 14.2 g, Cholesterol 84 mg, Fat 20.9 g, Fiber 2.3 g, Protein 22.6 g, SaturatedFat 8.8 g, Sodium 935.1 mg, Sugar 8.6 g
SPICY BOLOGNESE SAUCE
I made this up as I kind of went along! and wrote it down before I forgot what I did! Its really easy to throw together and its got loads of flavour and a bit of a kick because of the chilli. Great on penne pasta besides spaghetti.
Provided by JoyfulCook
Categories One Dish Meal
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a medium saucepan and saute the onion, garlic, celery and the chilli (take seeds out for a milder flavour before you dice the chilli). cook slowly until soft.
- Add the Meat and stir with a fork until its well broken up and turned brown.
- Add the tomatoes, with the juice, and all the other ingredients, and simmer stirring every so often for approximately an hour or until its thickened up.
- Cook spaghetti or pasta for the usual length of time, until its al dente, drain well. dont wash it with hot water as the sauce will stick better. Add the sauce and stir well. serve immediately with a tomato salad and crusty bread.
- You can freeze the sauce easily.
Nutrition Facts : Calories 662.1, Fat 14.7, SaturatedFat 4.8, Cholesterol 65, Sodium 121.6, Carbohydrate 92.1, Fiber 5.1, Sugar 5.7, Protein 36
CHILI BOLOGNESE SAUCE
Make and share this Chili Bolognese Sauce recipe from Food.com.
Provided by teresas
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in pan, add onions and garlic, cook, stirring until onions are soft.
- Add ground beef, cook, stirring until well browned.
- Add crushed tomatoes, tomato puree, oregano and chili powder, bring to a boil, reduce heat simmer uncovered 20 minutes or until sauce is thick.
- Add beans and mushrooms, heat thoroughly: serve over hot spaghetti.
Nutrition Facts : Calories 818.6, Fat 22.9, SaturatedFat 7.5, Cholesterol 77.1, Sodium 831.7, Carbohydrate 108.8, Fiber 15.6, Sugar 8.6, Protein 46
RAGù BOLOGNESE: AUTHENTIC ITALIAN BOLOGNESE SAUCE
This authentic Bolognese Sauce is meat-centric and completely different from the bright red, tomato-based North American version of the sauce: it's creamy, aromatic, and surprisingly delicate in flavor.
Provided by Marie Asselin, FoodNouveau.com
Categories dinner Main Course Main dish Sauce
Time 3h30m
Number Of Ingredients 17
Steps:
- In a large pot set over medium heat, add the butter and the oil and stir until the butter is melted. Add the onion, carrot, celery, garlic, and half of the salt (½ tsp/2 ml) and sauté for 5 minutes, stirring often, until the vegetables are soft. Add the diced pancetta and cook for a further 10 minutes, until the pancetta is golden and crisp.
- Add a third of the ground meat, stirring and breaking lumps with a wooden spoon between each addition. Adding the meat gradually allows the excess water and liquid to evaporate, which is key for the meat to caramelize properly. Once the meat is cooked, add a third more of the meat, stirring and breaking lumps as you go. Repeat with the remaining meat.
- When the meat is cooked and no lumps remain, set a timer to 10 minutes and keep cooking the meat, stirring from time to time. You want the meat to caramelize and even become crispy in spots. Golden bits of meat will stick to the bottom of the pot, which you will deglaze with white wine later. Watch over the pan at all times as you don't want the meat to burn.
- Add the white wine into the saucepan. With the wooden spoon, scrape all the brown bits stuck to the bottom of the pot. Push the meat all around to make sure you scrape it all off. By the time you're finished, the wine will be evaporated (2 to 3 minutes). Be careful not to let the meat stick to the bottom of the pot again-lower the heat if necessary.
- Add the milk, tomatoes, beef broth, remaining salt (½ tsp/2 ml) and a generous grinding of black pepper. Bring to a boil and then lower to the lowest heat setting. Half-cover and simmer gently for 2.5 to 3 hours, setting yourself a timer to give the sauce a stir every half hour.
- Start monitoring the texture of the sauce after 2 hours: the sauce is ready when it's thick like oatmeal. It should look rich and creamy, and no liquid should separate from the sauce when you push the sauce to one side. Taste and adjust the seasoning if needed.
HOMEMADE BOLOGNESE SAUCE (PAPPARDELLE)
Steps:
- Cook onion in oil over medium heat until it starts to soften, about 3-4 minutes. Add garlic, carrot and celery. Cook until softened, an additional 5 minutes.
- Add beef and pork. Brown until no pink remains. Drain fat. Add wine and simmer until evaporated, about 7-9 minutes. Add milk and simmer until evaporated, about 6-7 minutes.
- Stir in tomato paste, Italian seasoning, tomatoes with juice and bay leaf. Break tomatoes up with a spoon. Cover and simmer 30 minutes or until thickened. Season with salt & pepper to taste.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water.
- Toss pasta with sauce adding pasta water to thin out if needed.
- Serve hot with parmesan cheese.
Nutrition Facts : Calories 359 kcal, Carbohydrate 14 g, Protein 26 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 571 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
AUTHENTIC BOLOGNESE SAUCE
Steps:
- Cut the carrot, celery and onion very fine (must not too much that it becomes pulpy when cooked).
- In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
- Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
- Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Stir occasionally.
- After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes. Serve over cooked pasta. Enjoy!
Nutrition Facts : Calories 335 kcal, Carbohydrate 12 g, Protein 20 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 341 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
SIMPLE BOLOGNESE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.
BOLOGNESE SAUCE
Provided by Food Network
Time 1h40m
Yield 4 to 6 servings, enough sauce to serve with 1 pound pasta
Number Of Ingredients 20
Steps:
- In a hot saucepan, melt the unsalted butter in the olive oil, and add the carrots, onion, celery, and chili peppers. Cook the ingredients over medium heat, until they are soft. Add a sprig of rosemary.
- Add the ground beef and pork, and cook until golden brown. Remove the rosemary sprig, and add the white wine. Let the wine reduce.
- Add the 'tomato sauce or La Salsa di 5 Minuti, and let simmer on low heat for 1 hour.
- Before serving, add basil leaves and salt to season. Serve immediately.
- Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. Gently fry ingredients together, about 5 minutes.
- Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
- Season with salt, to taste. Add basil leaves at the very end.
More about "chili bolognese sauce food"
CHILLI CON CARNE - RECIPETIN EATS
From recipetineats.com
5/5 (156)Total Time 40 minsCategory DinnerCalories 367 per serving
- Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 1 minute, then add capsicum and cook for 2 minutes until onion is translucent.
- Add Chili Spice Mix. Cook until beef is browned all over. (This step helps release extra flavour from the spices)
- Add remaining ingredients, with 1/2 cup of water for Quick Cook or 1 1/2 cups for Slow Cook. Bring to simmer, then adjust heat per step below:
AUTHENTIC BOLOGNESE SAUCE | RAGU ALLA BOLOGNESE
From recipesfromitaly.com
4.9/5 (37)Total Time 2 hrs 35 minsCategory Sauces RecipesCalories 167 per serving
- Now cut the pancetta into cubes and then as finely as possible with a sharp knife. The pancetta fats may make it difficult to cut with a knife. In this case, chop it with a food processor for 1 minute.
- Place the minced pancetta in a saucepan with sides about 20 cm (7/8 inch) high and thick bottom. Cook on medium heat for about 5 minutes, stirring with a wooden spoon from time to time.
BEST BOLOGNESE RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (416)Servings 4
- Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
- Heat oil in a Dutch oven or other large pot over medium. Break beef into small clumps (about 1½") and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!) and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl.
- Wipe out pot. Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.
- Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
CREAMY CALABRIAN CHILI BOLOGNESE - CRAVING CALIFORNIA
From cravingcalifornia.com
5/5 (11)Category DinnerCuisine ItalianCalories 656 per serving
- Heat the olive oil in a large, heavy saucepan until shimmering. Add in the ground beef and a generous pinch of salt. Sauté, stirring frequently and breaking up any large lumps, cook until the beef is no longer pink about 10 minutes. Next, add the onion and garlic, oregano, and chopped chilis, continue cooking until then onions become very soft about 5 minutes.
- Next, add in the tomato paste, cook for 5 minutes, stirring frequently then add in the crushed tomatoes.
- Cover and simmer over low heat for 30-45 minutes, stirring occasionally until reduced and thickened to desired consistency. Stir more often towards the end of cooking so the sauce doesn’t burn.
- While the sauce is simmering cook the pasta in a pot of boiling salted water. Drain and set aside.
CHILLI BOLOGNESE - GOOD HOUSEKEEPING
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5/5 (1)Author Daily InspirationServings 4Calories 1064 per serving
QUICK BOLOGNESE SAUCE RECIPE | FOOD & WINE
From foodandwine.com
Servings 5Total Time 45 minsCategory Meat + Poultry
- Cover the porcini with boiling water and let stand until softened, about 20 minutes. Drain the mushrooms, reserving 1/4 cup of the soaking liquid. Finely chop the porcini.
- Meanwhile, in a large saucepan, heat the oil until shimmering. Add the veal, pork and a generous pinch each of salt and pepper; cook over moderate heat, breaking up the meat with a spoon, until barely pink, about 7 minutes. Add the onion and rosemary and cook until the onion is softened and just starting to brown, about 7 minutes.
- Add the garlic and chopped porcini to the meat and cook until fragrant, about 2 minutes. Add the wine and the 1/4 cup of porcini soaking liquid and cook, stirring occasionally, until almost evaporated, about 5 minutes. Add the stock and marinara sauce and bring to a boil. Cover partially and cook over moderately low heat until slightly reduced, about 7 minutes. Stir in the parsley and 2 tablespoons of the grated cheese. Transfer to a bowl and garnish with the remaining 2 tablespoons of grated cheese.
KETO BOLOGNESE SAUCE RECIPE RAGU - LOW CARB NO CARB
From lowcarb-nocarb.com
Reviews 17Calories 232 per servingCategory Soup-Sauces-Dips
- Add your bacon which you have cut into small cubes and your minced meat. Mix it together and cook for approximately 10 to 15 minutes.
- Once your minced meat and bacon are cooked for approximately 15 minutes add celery and all the herbs as well as salt and pepper.
HOMEMADE CHILI BOLOGNESE SAUCE WITH SPAGHETTI - FOODLE ...
From foodleclub.com
5/5 (1)Total Time 48 hrs 45 minsCategory Easy, Main CourseCalories 367 per serving
- Stir fry the beef and pork mince in 1 Tablespoon olive oil in a large saucepan or wok until the meat is browned and crumbly. Set aside.
- Add 1 tablespoon olive oil to the same pan and fry the garlic, onions, chopped mushrooms and celery until the onions start to soften and the mushrooms have released their moisture
16 FANTASTIC WAYS TO USE YOUR LEFTOVER BOLOGNESE SAUCE!
From healthymummy.com
Estimated Reading Time 5 mins
- Use in a lasagne. You must try our Stovetop Lasagne which is cooked on the stove and means you don’t need to turn the oven on! This meal is 365 calories per serve.
- Make a shepherd’s pie. Ah the humble shepherd’s pie. Never has there been a better way to dress up leftover mince and whatever veggies are left in the bottom of the crisper than with these healthy Sweet Potato Pies.
- Use in a potato hotpot. A hotpot is a warm lunch that’s full of favour – you’ll just need meat, veg, potato. Check out our Moroccan Lamb Hot Pot on the 28 Day Weight Loss Challenge recipe hub.
- Put it on your toast. If you REALLY want to mix it up, why not try making your own healthy garlic bread to add it on? Just add garlic and herbs (and always opt for wholemeal or brown bread).
- Fill your crepes with it. We’ve got a HEAP of yummy savoury crepe recipes on our 28 Day Weight Loss Challenge that you can replace with bolognese sauce.
- Make a pie. Here’s a sneak peek recipe from our 28 Day Weight Loss Challenge. It’s a popular one for a reason – it’s not only delicious but simple too.
- Use in a baked potato. Try making our Hidden Veg Bolognese Potato recipe, which is easy to prepare. This meal is only 383 calories and can be found on our 28 Day Weight Loss Challenge.
- Pour on top of your healthy hot dogs. Add some chilli to your bolognese and add on top of your hot dogs – YUM! Our Healthier Hot Dog recipe is only 450 calories per serve and can be found on our 28 Day Weight Loss Challenge.
- Add to zoodles. Noodles are the lighter alternative to pasta and a great way to get a serve of veggies into your meal. Our Hidden Veg Bolognese Sauce with Zoodles is only 241 calories and can be found on the 28 Day Weight Loss Challenge recipe app.
- Make a moussaka. Our delicious and wholesome Moussaka, with the goodness of eggplant creates a healthy lunch or dinner. Plus, it’s only 451 calories per serve.
KETO SPAGHETTI BOLOGNESE - CARB MANAGER
From carbmanager.com
4.5/5 (29)Calories 380 per servingTotal Time 38 mins
- Heat a tablespoon of olive oil in a large skillet over a medium heat. Add the ground beef to the skillet. Pan fry until the meat is browned all over. Remove the beef from the pan with a slotted spoon, transfer to a bowl and set to one side.
- Finely dice the celery and crush the garlic. Heat the remaining olive oil in the pan used to cook the beef over a low/medium heat. Add the celery, onion, fresh oregano and garlic. Sweat gently for 3-4 minutes until tender and fragrant.
- Return the beef to the skillet. Add the dried oregano and tomato puree. Stir well to combine so that the beef is well mixed with all the seasonings and vegetables.
- Add the beef stock and chopped tomatoes to the skillet. Stir well and simmer for 15-20 minutes until the sauce has reduced. At this point you may wish to season with salt and pepper depending on the saltiness of your stock.
BOLOGNESE SAUCE RECIPE - UNASSAGGIO
From unassaggio.com
5/5 (1)Category RecipesCuisine ItalianTotal Time 5 hrs 20 mins
- In a large skillet over medium heat cook diced pancetta for 3 - 5 minutes, until it begins to brown and release fat. Add diced vegetables and cook for 10 minutes until they are soft.
- In a dutch oven over medium heat add olive oil. Add garlic cook for 2 minutes until fragrant. Add meat and once it begins to brown, stir in ¼ cup of cream. Cook through for 5-7 minutes, and then stir through chopped sage and 2 tbsp parsley.
- Mix in cooked vegetables and pancetta to the ground meat in the dutch oven. Cook for a further 5 minutes, or until any remaining liquid is absorbed.
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