Bolognese Sauce Recipe

By The Canadian Living Test Kitchen

77 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per serving: about	-
cal	183183 cal
pro	12 g12g pro
total fat	11 g11g total fat
sat. fat	5 g5g sat. fat
carb	9 g9g carb
fibre	2 g2g fibre
chol	32 mg32mg chol
sodium	320 mg320mg sodium
% RDI:	-
calcium	77 calcium
iron	1616 iron
vit A	3030 vit A
vit C	2525 vit C
folate	66 folate

More great recipes from this menu:

Serve this rich meat sauce on spaghetti squash for a comforting fall dinner. The sauce tastes even better when refrigerated overnight once the flavour has time to ripen.

Ingredients

1 lb lean ground beef 1 1lb lblean ground beef
1 tsp fennel seeds 1 1tsp tspfennel seeds
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
1/4 cup chopped pancetta 1/4 1/4cup cupchopped pancetta or bacon
1 large onion , chopped1 1large oniononions, chopped
3 cloves garlic , minced3 3cloves garlic, minced
2 carrots , finely diced2 2carrotcarrots, finely diced
2 celery ribs , finely diced2 2celery ribs, finely diced
1 tsp dried oregano 1 1tsp tspdried oregano
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 cup milk 1 1cup cupmilk
1 can whole tomatoes 1 1can canwhole tomatoes
1 cup dry red wine 1 1cup cupdry red wine
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1 bay leaf 1 1bay leafbay leaves
1 pinch granulated sugar 1 1pinch pinchgranulated sugar
1 pinch hot pepper flakes 1 1pinch pinchhot pepper flakes
1/4 cup minced fresh parsley 1/4 1/4cup cupminced fresh parsley

Preparation

In large Dutch oven, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. With slotted spoon, remove beef and set aside. Drain fat from pan.

Meanwhile, using mortar and pestle or bottom of small saucepan, crush fennel seeds; add to beef.

In same Dutch oven, heat oil over medium heat; fry pancetta, onion, garlic, carrots, celery, oregano, salt and pepper, stirring occasionally, until vegetables are softened, about 8 minutes.

Add milk; simmer until almost no liquid remains. Add tomatoes, breaking up with back of spoon. Return beef to pan.

Add wine, tomato paste, bay leaf, sugar and hot pepper flakes; bring to boil. Reduce heat and simmer until thick enough to mound on spoon, about 45 minutes. Discard bay leaf.

Stir in parsley; cook for 2 minutes. (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 : Variation
Slow Cooker Bolognese Sauce: Cook as directed up to point of adding tomatoes; scrape into slow cooker. Add tomatoes to slow cooker, breaking up with back of spoon, wine, bay leaf, sugar and hot pepper flakes. Cover and cook on low for 6 hours or until vegetables are tender.

Stir in tomato paste and parsley; cover and cook on high for 20 minutes or until thickened and bubbly. Discard bay leaf.

Source : Canadian Living Magazine: October 2007