Tested till perfect Bolognese Sauce

Bolognese Sauce

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2005

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 1 lb 1lblean ground beef or ground pork or ground turkey
  • 1 tsp 1tspfennel seeds
  • 4 slices 4slicesbacon or pancetta, chopped
  • 2 2oniononions, chopped
  • 3 3cloves garlic, minced
  • 2 2carrotcarrots, diced
  • 2 2celery stalkcelery stalks, chopped
  • 1 tsp 1tspdried oregano
  • 1 tsp 1tspeach salt and pepper
  • 1 cup 1cupmilk
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatotomatoes
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)crushed tomatoes
  • 1 cup 1cupdry red wine
  • 2 tbsp 2tbsptomato paste
  • 1 1bay leafbay leaves
  • 1 Pinch 1Pinchgranulated sugar
  • 1/4 cup 1/4cupminced fresh parsley
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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.

 

Nutritional Information Per serving: about

cal 261 pro 17g total fat 13g sat. fat 6g
carb 20g fibre 4g chol 41mg sodium 614mg

% RDI:

calcium 12 iron 27 vit A 62 vit C 48
folate 13
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