Bolognese Beef Sauce
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.
Servings: 8 cups (2 L)
Ingredients:
| 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% |
-
1 lb (500 g) lean ground beef
6 oz (175 g) pancetta or bacon, finely chopped
1 onion, finely chopped
3 cloves garlic, minced
2 carrots, finely diced
2 stalks celery, chopped
1 tsp (5 mL) each dried thyme, salt and pepper
1 tsp (5 mL) fennel seeds, lightly crushed
1/2 cup (125 mL) milk
1 can (28 oz/796 mL) whole tomatoes
1 can (28 oz/796 mL) crushed tomatoes
1/2 cup (125 mL) red wine (or 2 tsp/10 mL red wine vinegar)
1 bay leaf
Pinch granulated sugar
1/5 cup (50 mL) chopped fresh parsley
Preparation:
In large Dutch oven, sauté 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.)
Additional Information
Source
Canadian Living Magazine: May 2004
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