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Just heat the sauce, mix it with some cooked pasta in an oven dish. Top it with some grated parmigiano and/or mozzarella and bake in the oven until the top gets crispy. If you have frozen your leftover Bolognese or ground meat sauce, let it defrost before reheating. Frozen sauce is good for about 3 months if frozen in a sealed container or bag.
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Add the garlic and cook for another 30 seconds. Add the meat back into the pot with the stock, tomatoes, sugar, a generous pinch of salt and pepper. Partially cover with a lid and reduce the heat. Allow to simmer for 30 minutes, stirring occassionally, until the sauce is rich and slightly reduced.
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5. Stuffed Capsicum. via foodtolove.com.au. A super easy, and really fast, dinner that uses leftover bolognese sauce is the humble stuffed capsicums. Stretch your bolognese sauce by adding rice and a little bit of tinned tomatoes, and then fill capsicums that have had their tops sliced off.
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Cook until the wine is mostly evaporated, about 2 to 3 minutes. Stir in the crushed tomatoes, milk, nutmeg and a pinch of salt and pepper. Bring to a boil and then lower the heat to a simmer. Cover and cook, stirring occasionally, for 3 to 4 hours or until the liquids have reduced and the sauce is thick.
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Once these base layers are established, broth, wine, tomatoes, and other ingredients are added to further enhance the flavor as the sauce begins to reduce. 6. Use the right tomatoes. Tomatoes play.
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Here's the short answer. The best side dishes to serve with bolognese are garlic knots, caesar salad, braised mushrooms, and spaghetti squash. For more vegetable options, try garlic broccolini, zucchini boats, or cauliflower steak. Or for more filling options, go for mac and cheese, mozzarella sticks, or polenta. Ready? let's jump right in.
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Step 2. 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.
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Fill followed out bell peppers with bolognese sauce and rice. Top with mozzarella cheese and bake in a glass dish covered tightly with aluminum foil for 10 minutes in a 350-degree oven. Remove the foil and cook for 15 minutes more.
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Chili con carne or meat chili is an excellent use of Bolognese sauce as well. Simply add some Bolognese sauce to chili beans and then a dash of chili powder to season and you have yourself a great dish. For some variation, you can top with shredded cheese or sour cream (or both!). For best results, cook up the chili beans with the Bolognese sauce.
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Add the ground porcini, salt, pepper, nutmeg, sage, rosemary and bay leaf. Bring the sauce to a boil, reduce to low, cover and simmer for 2 hours. The sauce will thicken further than the picture below over the course of the two hours. If the sauce is still a little too runny, remove the lid and simmer another 30 minutes.
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Add pasta and cook per packet directions MINUS 1 minute. Scoop out a mug of pasta cooking water and set aside, then drain the pasta. Add pasta into the bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 1/2 - 2 minutes, or until the spaghetti turns red and the sauce thickens.
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Brown the meat: Generously season the beef and pork with 1 teaspoon kosher salt each. Add the meat to the center of the pot with the soffritto & pestata mixture. Do not touch the meat for 2-3 minutes, allowing it to brown deeply. Turn the meat over and brown the second side for 2-3 minutes.
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Add the tomatoes, broth, bay leaves, and kosher salt. Bring to a simmer then reduce the heat to the lowest setting so it cooks with barely a bubble breaking the surface occasionally. Cook for 2 ½ to 3 hours until the meat is tender and the sauce has reduced and thickened to become rich and dark in color.
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Instructions. In a large dutch oven, cook onion in oil over medium heat until softened, about 3-4 minutes. Add garlic, carrot, and celery, and cook until softened, about 5 minutes. Add beef and pork, and cook, breaking up with a spoon, until no pink remains. Drain fat.
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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.
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Make some pepper soup. Add more veggies to your meal by making an easy stuffed pepper soup. In a large pot or dutch oven, combine leftover bolognese sauce with a vegetable broth and stir. Next, add chopped green bell peppers and a can of drained white beans. Let simmer for about 10 minutes, then pour into bowls and serve.
