Bolognese Sauce Bolognese Sauce

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: March 2005



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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 614 mg
  • Protein 17 g
  • Calories 261.0
  • Total fat 13 g
  • Cholesterol 41 mg
  • Saturated fat 6 g
  • Total carbohydrate 20 g


  • Iron 27.0
  • Folate 13.0
  • Calcium 12.0
  • Vitamin A 62.0
  • Vitamin C 48.0
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Bolognese Sauce