Bolognese Sauce

Tested Till Perfect

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.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about -
cal 261
pro 17 g
total fat 13 g
sat. fat 6 g
carb 20 g
fibre 4 g
chol 41 mg
sodium 614 mg
% RDI: -
calcium 12%
iron 27%
vit A 62%
vit C 48%
folate 13%
    1 lb (500 g) lean ground beef, pork or turkey
    1 tsp (5 mL) fennel seeds
    4 slices bacon or pancetta, chopped
    2 onions, chopped
    3 cloves garlic, minced
    2 carrots, diced
    2 stalks celery, chopped
    1 tsp (5 mL) each dried oregano, salt and pepper
    1 cup (250 mL) milk
    1 can (28 oz/796 mL) tomatoes
    1 can (28 oz/796 mL) crushed tomatoes
    1 cup (250 mL) dry red wine
    2 tbsp (25 mL) tomato paste
    1 bay leaf
    Pinch granulated sugar
    1/4 cup (50 mL) minced 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 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





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