For many families, a meat sauce is part of a rotating monthly menu. We've added bacon for smokiness and boosted the depth of flavour with a little red wine. This sauce freezes well, making it a great option for weeknight dinners. Simply reheat and serve over the hot cooked pasta of your choice.
- Prep time 15 minutes
- Total time 1 hour & 30 minutes
- Portion size 7 servings
Ingredients
Method
In large Dutch oven or heavy-bottomed saucepan, cook pork and bacon over medium-high heat, breaking up pork with spoon, until no longer pink, about 7 minutes. Using slotted spoon, remove to bowl. Set aside. Drain all but 2 tbsp fat from Dutch oven.
Add carrots, celery and onion to Dutch oven; cook over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.
Stir in pork mixture, tomato sauce, wine, sugar, oregano, hot pepper flakes and bay leaf. Bring to boil; reduce heat, cover and simmer, stirring occasionally, until slightly thickened, about 1 hour. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days or freeze for up to 2 months.)
Makes about 7 cups.
Nutritional facts per 1/2 cup: about
- Fibre 2 g
- Sodium 148 mg
- Sugars 4 g
- Protein 8 g
- Calories 135.0
- Total fat 8 g
- Potassium 433 mg
- Cholesterol 22 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
%RDI
- Iron 7.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 27.0
- Vitamin C 23.0
