Recipe of Perfect Tomato Curry Style Bolognese Sauce

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The ingredients needed to make Tomato Curry Style Bolognese Sauce:

1. Get 200 grams Pasta of your choice (thicker than 1.6 mm, or penne are best I think)
2. Get 200 grams Ground meat (beef or mixed beef and pork, whichever you prefer)
3. Prepare 1/2 can Canned tomatoes (diced type if possible)
4. Make ready 2 cloves' worth Garlic (chopped)
5. Prepare 80 grams - Caramelized Onions (or use storebought)
6. Prepare 1 onion worth B. Onion (pureed or grated in a food processor etc.)
7. Take 50 ml Red wine
8. Take 200 ml Water
9. Take 1 Soup stock cube
10. Prepare 2 pieces from a block Commercial curry roux
11. Get 1 Nutmeg
12. Prepare 1 tbsp plus A. Tomato ketchup
13. Get 1 A. Garam masala
14. Get 1 A. Cumin
15. Make ready 1 A. Chili powder (for the grownups)
16. Prepare 1 B. Salt
17. Take 1 B. Black pepper
18. Prepare 1 Olive oil

A wide variety of curry tomato sauce options are available to you, such as pasty, liquid. You can also choose from tomato, soybean, and chili curry. This Tomato Curry Sauce is made with a mixture of spices that give it a bit of an exotic taste with a little bit of heat. Fortunately, you can try Tomato Curry Sauce from The "I Love My Instant Pot" Paleo Recipe Book and decide for yourself how you would like to serve it.

Steps to make Tomato Curry Style Bolognese Sauce:

1. 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
2. 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.
3. Chop up the garlic finely as indicated in the ingredient list.
4. 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.
5. 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.
6. Add the red wine and cook over high heat until it has reduced, then put in the canned tomatoes and the B. onions.
7. 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.
8. 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.
9. 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.
10. Cook the pasta al dente, drain and mix with the sauce. Serve.
11. 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.
12. 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.
13. This sauce is delicious on pizza or in gratinéed dishes. It can be frozen too, so I recommend making a large batch of it.

This Tomato Curry Sauce is made with a mixture of spices that give it a bit of an exotic taste with a little bit of heat. Fortunately, you can try Tomato Curry Sauce from The "I Love My Instant Pot" Paleo Recipe Book and decide for yourself how you would like to serve it. Bolognese sauce is a hearty Italian sauce chock full of meat and vegetables. The sauce frequently includes wine, as well as milk or cream. This Instant Pot version of Italian-style Bolognese sauce contains ground beef, red or white wine, and some cream, which is added just before the sauce is.

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