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.
Here are a few tips to keep in mind: 1. Portion it out: Divide the sauce into small, portion-sized containers or bags. This will allow you to easily defrost and use the sauce as needed. 2. Use freezer-safe containers: Use containers that are designed for freezing, such as freezer-safe jars or bags. Cook the pork mince: heat 1 and ½ tablespoons of olive oil in a large heavy based pan at high heat. Add the garlic, pork mince, salt and pepper. Cook till browned (5 to 8 mins) and use a wooden spoon to stir and break up any clumps of meat as you go. The mince will turn a light brown colour as it cooks. Learn how to make bolognese sauce, a classic Italian ragù with beef, pork, and tomato. Follow the step-by-step instructions and tips from Olivia Mesquita, a home cook who loves this dish. Find out the difference between bolognese and meat sauce, the best pasta to serve it with, and how to make it ahead.
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On medium heat, add olive oil and butter in a large Dutch oven or large saucepan; add chopped onions, carrots, and celery and saute about 5 minute. Add the ground beef and ground pork to the vegetable mixture and cook on medium-high heat until completely browned; drain and return to pan.
Meat Cookery: Add the ground meat to the sauteed vegetables and cook for 4 minutes, then add tomato paste and wine. Cook off the raw alcohol in the wine for 3 minutes. Simmer: Add all remaining ingredients and cook on low until the desired doneness. The sauce can cook on the stovetop for up to 4 hours.
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how to use bolognese sauce