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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 381.4
  • Total Fat: 21.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 808.7 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 20.8 g

View full nutritional breakdown of ECONOMY GASTRONOMY Bolognese Sauce (Turkey mince) calories by ingredient
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ECONOMY GASTRONOMY Bolognese Sauce (Turkey mince)

Submitted by: WAHZOE

Introduction

A Bolognese sauce recipe using a portion of the Economy Gastronomy Basic Mince Mixture.
http://recipes.sparkpeople.com
/recipe-detail.asp?recipe=731380
A Bolognese sauce recipe using a portion of the Economy Gastronomy Basic Mince Mixture.
http://recipes.sparkpeople.com
/recipe-detail.asp?recipe=731380

Number of Servings: 4

Ingredients

    2 tbsp olive oil
    2 sticks celery, finely diced.
    4 cloves garlic, peeled and chopped
    2 rashers smoked streaky bacon, very finely shredded.
    350ml red wine
    1 portion of BASIC MINCE mixture (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=731380)
    2 * 400g tins chopped tomatoes
    1 beef stock cube made up into 250ml beef stock

Directions

1. Heat a saucepan and pour in the olive oil. When it's nice and hot chuck in the celery, garlic and bacon and let those cook for a minute or two.

2. Pour in the wine and let it boil and reduce until the pan is NEARLY dry.

3. Now add the tins of chopped tomatoes. Bring these to a simmer and then pour in the Basic mince mixture that you have previously prepared. Pour in the stock too and let the contents of the pan simmer away for 45 minutes, uncovered, by which time the ragu should look very rich and sauce like, with a good flavour.

4. Season as required and if storing in the fridge or freezer, spread out as thinly as possible on a tray or in a large baking tin to quickly remove the heat before bagging it up, labelling and putting away.

5. If using now, serve over cooked pasta with grated parmesan.

SERVES 4
Great with a salad!

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.






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