Bolognese Beef Sauce

By The Canadian Living Test Kitchen

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Bolognese Beef Sauce
Photography by Matthew Kimura

This recipe makes 8 cups servings

Nutritional Info
Per 1/2 cup (125 mL): about	-
cal	148148 cal
pro	9 g9g pro
total fat	9 g9g total fat
sat. fat	4 g4g sat. fat
carb	9 g9g carb
fibre	2 g2g fibre
chol	25 mg25mg chol
sodium	385 mg385mg sodium
% RDI:	-
calcium	55 calcium
iron	1313 iron
vit A	3030 vit A
vit C	2222 vit C
folate	66 folate

More great recipes from this menu:

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 lean ground beef 1 1lb lblean ground beef
6 oz pancetta , finely chopped6 6oz ozpancetta or bacon, finely chopped
1 onion , finely chopped1 1oniononions, finely chopped
3 cloves garlic , minced3 3cloves garlic, minced
2 carrots , finely diced2 2carrotcarrots, finely diced
2 celery stalks , chopped2 2celery stalkcelery stalks, chopped
1 tsp dried thyme 1 1tsp tspdried thyme
1 tsp each salt and pepper 1 1tsp tspeach salt and pepper
1 tsp fennel seeds , lightly crushed1 1tsp tspfennel seeds, lightly crushed
1/2 cup milk 1/2 1/2cup cupmilk
1 can (28 oz/796 mL) whole tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)whole tomatoes
1 can (28 oz/796 mL) crushed tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)crushed tomatoes
1/2 1/2cup cupred wine, (or 2 tsp/10 mL red wine vinegar)
1 bay leaf 1 1bay leafbay leaves
1 Pinch granulated sugar 1 1Pinch Pinchgranulated sugar
1/5 cup chopped fresh parsley 1/5 1/5cup cupchopped fresh parsley

Preparation

In large Dutch oven, saut?eef 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