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