Bolognese sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
* Ground beef, lean, 2 lbs (remove) * Crushed Tomatoes, 2 28oz cans (remove) * Carrots, cooked, 1 cup, diced (remove) * Celery, cooked, 1 cup, diced (remove) * Onions, raw, 1 1/2 cup, chopped (remove) * White Wine, 1 3/4 c. chardonnay (remove) * Milk 1%, 1 cup (remove) * Salt, 1 tsp (remove) * Pepper, black, 1 tsp (remove) * Nutmeg, ground, 1/8 tsp (remove) * Butter, unsalted, 1 stick (remove) * Olive Oil, 1/2 cup (remove)
Heat oil and butter in a medium stock pot over moderate heat. When butter foams, add onions, celery, and carrots and cook for 10 minutes. Add beef, breaking it up with a wooden spoon; cook meat until lightly browned. Add wine and simmer until wine has been completely absorbed. Add milk and simmer until completely absorbed. Add tomatoes, salt, nutmeg, and pepper and simmer gently, uncovered, until mixture is reduced to
a rich sauce, about 2 1/2 hours. Taste and adjust seasoning. Serve immediately over pasta or cool and freeze. Sauce may be kept in fridge up to 1 week and frozen up to two months.
Check the level of the sauce prior to adding wine and milk, and simmer
down to the mark.
Number of Servings: 20
Recipe submitted by SparkPeople user FITGIRL07.
a rich sauce, about 2 1/2 hours. Taste and adjust seasoning. Serve immediately over pasta or cool and freeze. Sauce may be kept in fridge up to 1 week and frozen up to two months.
Check the level of the sauce prior to adding wine and milk, and simmer
down to the mark.
Number of Servings: 20
Recipe submitted by SparkPeople user FITGIRL07.
Nutritional Info Amount Per Serving
- Calories: 271.2
- Total Fat: 20.8 g
- Cholesterol: 46.9 mg
- Sodium: 271.0 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.1 g
- Protein: 10.1 g
Member Reviews