Bolognese Sauce

By The Canadian Living Test Kitchen

Tested till perfect

166 people added this to their Recipe Box
Bookmarks
Recipe4 out of 5 based on 5 ratings.
Bolognese Sauce

This recipe makes 8 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

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
  • Portion size: 8

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 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

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

Related content

Contests

All contests



New videos