In large, heavy-bottom skillet, heat oil over medium-high heat; brown meat. Using slotted spoon, transfer meat to bowl. Return pan to stove; add vegetables. Sauté, stirring occasionally, until softened, 2 to 3 minutes.
Aromatic Tagine Seasoning adds a North African-inspired spin to classic Bolognaise (or Bolognese) pasta sauce. Serve sauce with cooked rigatoni, penne or spaghetti.
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Ingredients
In large, heavy-bottom skillet, heat oil over medium-high heat; brown meat. Using slotted spoon, transfer meat to bowl. Return pan to stove; add vegetables. Sauté, stirring occasionally, until softened, 2 to 3 minutes.
Scrape meat and any juices back into pan; add Tagine Seasoning. Lower heat to medium-low; cook, stirring, for 2 minutes.
In bowl, stir tomatoes, gravy mix and 2 cups (500 mL) water; add to skillet. Bring to boil, stirring occasionally. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in whipping cream; simmer 4 minutes.
Test Kitchen Tip: If wild boar meat is unavailable, replace with equal parts ground pork and veal, or use ground lamb or beef instead.
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