Bolognese Sauce
This recipe makes 8 servings
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
