Bolognese Beef Sauce
Bolognese Beef Sauce
Photography by Matthew Kimura
This recipe makes 8 cups servings
Nutritional Info |
|
|---|---|
| Per 1/2 cup (125 mL): about | - |
| cal | 148 |
| pro | 9 g |
| total fat | 9 g |
| sat. fat | 4 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 25 mg |
| sodium | 385 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 13 |
| vit A | 30 |
| vit C | 22 |
| folate | 6 |
- Portion size: 8 cups (2 L)
Serve this robust sauce over spaghetti or penne. There's enough for 1-1/2 lb (750 g) pasta, or two meals of 12 oz (375 g) each. Freeze any leftover sauce for future use.
Ingredients
- 1 lb 1lblean ground beef
- 6 oz 6ozpancetta or bacon, finely chopped
- 1 1oniononions, finely chopped
- 3 3cloves garlic, minced
- 2 2carrotcarrots, finely diced
- 2 2celery stalkcelery stalks, chopped
- 1 tsp 1tspdried thyme
- 1 tsp 1tspeach salt and pepper
- 1 tsp 1tspfennel seeds, lightly crushed
- 1/2 cup 1/2cupmilk
- 1 can (28 oz/796 mL) 1can (28 oz/796 mL)whole tomatoes
- 1 can (28 oz/796 mL) 1can (28 oz/796 mL)crushed tomatoes
- 1/2 cup 1/2cupred wine, (or 2 tsp/10 mL red wine vinegar)
- 1 1bay leafbay leaves
- 1 Pinch 1Pinchgranulated sugar
- 1/5 cup 1/5cupchopped fresh parsley
Preparation
In large Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.
Add pancetta, onion, garlic, carrots, celery, thyme, salt, pepper and fennel seeds; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
Add milk; simmer until almost all liquid has evaporated, about 3 minutes.
Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher. Bring to boil; reduce heat and simmer until thickened and mixture can mound on spoon, about 1 hour. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 1 month.)
Source : Canadian Living Magazine: May 2004
