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Serves
4 as a major route, shrimp one for quite lots of days
Author Notes
This is now now not a factual Bolognese (which traditionally contains milk), but a extra effective version that’s also fairly versatile. That it’s doubtless you’ll per chance presumably presumably bid somewhat great any form of ground meat as lengthy because it is now not too lean. Attend half of of it for dinner, and save the relaxation for the shrimp one! —Merrill Stubbs
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Take a look at Kitchen-Licensed
Ingredients
1 tablespoon
olive oil
1 pound
ground crimson meat (I prefer 85% lean — that you just would possibly want to per chance presumably presumably furthermore bid lamb, chicken, turkey or pork)-
Pinch salt (non-compulsory)
1
stout garlic cloves, peeled and smashed
28 ounces
tetra pack or canned peeled tomatoes
Instructions
- Heat a deep, heavy saucepan over a medium-high flame. When the pan is hot, add the oil, and then the meat and the salt if using. Brown the meat properly, breaking it up with a wooden spoon, about 4 to 5 minutes.
- Once the meat is browned, lower the heat to medium-low and add the garlic. Cook for a minute or two, stirring in most cases, until the garlic is fragrant and factual begins to turn golden.
- Add the tomatoes and their juices and crush them gently with a potato masher or the support of your spoon. When the sauce begins to boil, turn the heat to low so it’s factual simmering, and duvet the pan. Cook, stirring infrequently, until the meat is terribly gentle, the tomatoes relish damaged down, and the sauce has thickened, about 2 hours (longer while you occur to relish the time). Let it frigid a shrimp, and assist with pastine or couscous.
