Bolognese Sauce

By The Canadian Living Test Kitchen

163 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	261261 cal
pro	17 g17g pro
total fat	13 g13g total fat
sat. fat	6 g6g sat. fat
carb	20 g20g carb
fibre	4 g4g fibre
chol	41 mg41mg chol
sodium	614 mg614mg sodium
% RDI:	-
calcium	1212 calcium
iron	2727 iron
vit A	6262 vit A
vit C	4848 vit C
folate	1313 folate

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This nourishing Italian sauce makes an effortless Saturday supper. The batch is generous, so there's plenty for guests or to freeze for weeknight suppers.

Ingredients

1 lb lean ground beef 1 1lb lblean ground beef or ground pork or ground turkey
1 tsp fennel seeds 1 1tsp tspfennel seeds
4 slices bacon , chopped4 4slices slicesbacon or pancetta, chopped
2 onions , chopped2 2oniononions, chopped
3 cloves garlic , minced3 3cloves garlic, minced
2 carrots , diced2 2carrotcarrots, diced
2 celery stalks , chopped2 2celery stalkcelery stalks, chopped
1 tsp dried oregano 1 1tsp tspdried oregano
1 tsp each salt and pepper 1 1tsp tspeach salt and pepper
1 cup milk 1 1cup cupmilk
1 can (28 oz/796 mL) tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)tomatotomatoes
1 can (28 oz/796 mL) crushed tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)crushed tomatoes
1 cup dry red wine 1 1cup cupdry red wine
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1 bay leaf 1 1bay leafbay leaves
1 Pinch granulated sugar 1 1Pinch Pinchgranulated sugar
1/4 cup minced fresh parsley 1/4 1/4cup cupminced 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 fat.

Meanwhile, using mortar and pestle or bottom of small saucepan, lightly crush fennel seeds; add to pan. Add chopped bacon, onions, minced garlic, carrots, celery, oregano, salt and pepper; fry over medium heat, stirring occasionally, until vegetables are softened, about 8 minutes.

Add milk; simmer until almost no liquid remains, about 3 minutes.

Add tomatoes, crushed tomatoes, wine, tomato paste, bay leaf and sugar, breaking up tomatoes with potato masher or spoon; bring to boil. Reduce heat and simmer until thick enough to 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 :

Slow Cooker Bolognese Sauce:
Follow recipe to end of simmering milk. Scrape into 24-cup (6 L) slow cooker.

Add tomatoes, crushed tomatoes, red wine, tomato paste, bay leaf and granulated sugar, crushing tomatoes with spoon. Cover and cook on low for 5 hours or until vegetables are tender. Discard bay leaf. Stir in parsley.

Source : Canadian Living Magazine: March 2005