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We hope you got insight from reading it, now let’s go back to tomato curry style bolognese sauce recipe. To make tomato curry style bolognese sauce you need 18 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to cook Tomato Curry Style Bolognese Sauce:
- You need 200 grams Pasta of your choice (thicker than 1.6 mm, or penne are best I think)
- You need 200 grams Ground meat (beef or mixed beef and pork, whichever you prefer)
- Use 1/2 can Canned tomatoes (diced type if possible)
- Use 2 cloves' worth Garlic (chopped)
- Provide 80 grams - Caramelized Onions (or use storebought)
- Take 1 onion worth B. Onion (pureed or grated in a food processor etc.)
- Use 50 ml Red wine
- You need 200 ml Water
- Use 1 Soup stock cube
- Use 2 pieces from a block Commercial curry roux
- Take 1 Nutmeg
- Provide 1 tbsp plus A. Tomato ketchup
- Provide 1 A. Garam masala
- Take 1 A. Cumin
- You need 1 A. Chili powder (for the grownups)
- Prepare 1 B. Salt
- You need 1 B. Black pepper
- Use 1 Olive oil
Steps to make Tomato Curry Style Bolognese Sauce:
- Make"Caramelized Onions". You can make caramelized onions, which are usually very tedious, in about 15 minutes without fail using this method, so I recommend it. - - https://cookpad.com/us/recipes/143607-oil-free-easy-and-timesaving-caramelized-onions
- I often use frozen batches of the caramelized onion. If it's too much work for you though, you can use 80 g of storebought caramelized onions.
- Chop up the garlic finely as indicated in the ingredient list.
- Put the extra virgin olive oil and garlic in a cold frying pan. Use low heat, and slowly transfer the fragrance of the garlic to the oil.
- When the garlic smells nice, add the ground meat to the pan. Sprinkle in the nutmeg and the B. seasoning ingredients generously. Sauté the meat over medium heat until crumbly.
- Add the red wine and cook over high heat until it has reduced, then put in the canned tomatoes and the B. onions.
- Put the soup stock cubes, the Step 1 caramelized onions and water. Bring to a boil, then simmer over low-medium heat for about 5 minutes. If there's too much liquid, simmer for a while longer.
- Add the curry roux pieces, and lower the heat so that it won't burn. Stir to dissolve the roux. Add the A. seasoning ingredients to finish, and the sauce is done.
- I use this curry roux; 1 piece is this size. Taste the sauce after adding the roux, and if you want it to taste more curry-like add more roux, 1 piece at a time.
- Cook the pasta al dente, drain and mix with the sauce. Serve.
- This is like a combination of regular bolognese sauce and qeema curry. The two types of onion added make it taste so good, and it's quite addictive.
- Serve with a generous amount of the sauce. It's great for lunch on your own, but it's really well suited to being served on a big platter to be enjoyed by a crowd.
- This sauce is delicious on pizza or in gratinéed dishes. It can be frozen too, so I recommend making a large batch of it.
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