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Step 1. Heat oil in heavy large saucepan over medium-high heat. Add meat, onion, carrot, celery, and garlic; sauté until meat begins to brown, about 8 minutes. Add wine and cook until wine.
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Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes. Meanwhile, bring a large pot of salted water.
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Add tomatoes; boil for 2 minutes, stirring often and scraping up browned bits. If using whole tomatoes use the back of a wooden spoon, or a spatula, to crush them into small pieces. Reduce heat to low heat and gently simmer, stirring occasionally, until flavors meld, 40 minutes. Season with salt and pepper.
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Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies. Step 2. Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes. Step 3. Add lamb and season with salt and pepper.
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Add olive oil to the same pan and heat on medium-low. Add the onions and garlic and sautee until the onions become translucent. Add to stock pot. Add parsley, basil, oregano and sugar to stock pot. Stir well. Cover slightly and simmer on low for 2-3 hours or until sauce reduces to the consistency you prefer.
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In a large frying pan or sauté pan over medium high heat, melt 2 Tbsp. of the butter. When the butter is melted and stops foaming, add the onion and sprinkle with the salt. Cook, stirring the onions once in awhile as you think of it and to keep them from sticking, until the onions turn a bit translucent, about 2 minutes.
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Directions. Heat a large pot on medium heat. Add olive oil, onion, carrots, and celery. Let cook for 5 minutes, or until veggies soften. Next, add your protein. Break apart with a spoon and let cook for 3 minutes, stirring frequently. Add a splash of wine, salt and pepper, and crushed tomatoes to the pot. Stir well.
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Heat the olive oil in a large skillet set over medium heat. Add the carrots, celery and onions and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute. Add the beef to the skillet and cook, breaking it up with a wooden spoon, until browned, 6-8 minutes.
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Crush in the garlic and cook for 5 minutes. Season the beef. Turn the heat up, then add the beef to the pan and cook, stirring, until lightly browned all over. Add the tomatoes, vinegar and a pinch of sugar (optional), then simmer for 30 minutes, stirring occasionally. Once the ragù has reduced and thickened, stir in a good drizzle of oil.
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1 medium yellow onion, peeled and chopped into medium-sized chunks. 1 - 2 T olive oil (plain or herb flavored) ½ cup chopped fresh parsley, divided (If you don't have fresh parsley, use 1 to 2 T dried) 2 t. minced garlic. 2 t. dried Italian seasoning. 1 lb ground meat - beef, pork, or a mixture of the two. 1 t. salt.
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In a small skillet, toast the fennel seeds over medium until fragrant, 2 to 3 minutes. Remove and crush on a cutting board with the flat end of a large knife or the bottom of a skillet. Step 5. Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta.
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Directions. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a.
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VEGGIES: Reduce the heat to medium. Add in mirepoix. Season to taste (I add 1/2 tsp each salt & pepper). Sauté, stirring occasionally, until veggies begin to soften, 7-10 minutes. Add in 2 tsp garlic and 3 tbsp tomato paste and stir for 1 minute. Add in crushed tomatoes and cook, stirring constantly, for 1 minute.
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Add ground beef and cook and stir until browned. Stir in red wine and a pinch of salt; let simmer until the wine has evaporated. Stir in tomato sauce; cover and let simmer on low for one hour, stirring occasionally. Serve tossed with a broad, flat pasta like tagliatelle cooked according to package directions. Top with.
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Bring to a boil for 5 minutes, then reduce the heat to low and cover. Cook for 20 minutes or so covered, then uncover and allow the mushrooms to cook some more (about 15 to 20 minutes) until the mixture thickens to a ragu. To finish, taste and adjust salt to your liking. Stir in a bit more fresh parsley.
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Once the oil is shimmering add lamb in pieces. Sprinkle with salt. Break apart the lamb with a wooden spoon into tiny pieces until the lamb is browned. Remove from the pan, set aside. Add 1 tablespoon olive oil and the onions and mushrooms. Saute until soft, for about 5-8 minutes. Then add garlic and tomato paste.
