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.
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% |
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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
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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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