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. Directions. In a stockpot, cook half the beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes. Remove beef with a slotted spoon; set aside. Pour off drippings. Repeat with remaining beef. In the same stockpot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until tender. Toss drained spaghetti with a little olive oil to keep the noodles from sticking to each other. Heat 1 tablespoons olive oil in a large skillet over medium high heat. Add meat, onions, carrots and celery and cook until meat is browned. Add garlic and sauté 30 seconds. Drain off any excess grease if needed. Instructions. Make Bolognese Sauce: In a large pot heat the olive oil over medium high heat. Add the onion, celery, carrot, garlic and pancetta to the pot and saute for about 5 minutes until onion is soft and translucent. Add the ground chicken to the pot and break it up using a wooden spoon so that it crumbles. Sauté the meat and vegetables in a Dutch oven or other large, heavy bottomed pot. Add tomato paste, seasoning, and red wine. Stir in crushed tomatoes, salt, pepper, and sugar. Boil, then reduce the heat to low, and simmer (uncovered) for about 15-20 minutes. Add basil and cream; simmer for 5-10 more minutes. Add lemon zest and juice, nutmeg, salt, black pepper, crushed tomatoes, and beef stock/broth. Stir, cover, and simmer on low-medium (2-3) for 50 minutes, checking frequently to make sure sauce doesn't dry out. Add more beef broth if getting too thick. Add cream and reduce heat to low (1-2). DlKvY42. Once hot, add the chicken, sear until golden brown, then remove from the pan, put in a plate, cut into small pieces and set aside. Four: Add celery, onion, carrots and garlic to the pan, saute over medium heat for 2-3 minutes or until softened. Five: Stir in tomato paste, tomato sauce, water, sugar and basil. Toss sun-dried tomatoes directly into your sauce. Save the Parmesan for your plating, and skip straight to the tomatoes when cooking. While sun-dried tomatoes surely make for a delicious topping Add wine and allow it to evaporate, about 5 minutes. STEP 5. Add the pureed tomatoes, and if you like, add the bay leaf. STEP 6. Reduce heat to very low, partially cover the pot with a lid, then slowly cook, stirring occasionally, for at least 2 hours. If you see the sauce drying out, pour in a little stock. Here is how to make this bolognese pizza. Step 1: Prepare the oven. Start by placing your pizza stone on a rack inside the lower third of your oven while the oven is still cold. Preheat the oven to 550°F. Once the oven has reached temperature, allow the pizza stone to preheat for another 30 minutes or so. Instructions. Sautee onions, carrots, celery, and garlic in a skillet with olive oil for 10 minutes over medium heat. Stir the veggies a few times. Add ground beef, and ½ teaspoon salt and pepper. Crumble the meat with a heatproof spatula and cook until the beef is no longer pink.

how to use bolognese sauce