Julie's Bolognese Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2Tbsp Extra Virgin Olive Oil18 oz Extra Lean Ground Beef14 oz Ground PorkKosher salt and Pepper, to taste2.5 oz Pancetta, cut into 1/2 dice1 cup Yellow Onion, finely diced2 Carrots, peeled and finely diced5 Garlic Cloves, minced1/3 cup Tomato Paste1 cup Dry Red Wine1 cup 1% Milk2 cans (each 28oz) Whole Tomatoes, passed through a food mill2 Bay Leaves
In stovetop-safe insert of slow cooker over medium-high heat, warm 1 Tbsp EVOO, Cook beef, pork, salt and pepper 12 minutes. Drain on paper towels. Cook pancetta 7 minutes. Drain on paper towels.
Reduce heat to medium; wark 1 Tbsp EVOO. Cook onion and carrots for 8 minutes. Add garlic, cook 1 minute. Add tomoato paste' cook 2 minutes. Add wine and simmer 5 minutes. Add meats, pancetta, milk, tomatoes, bay leaves, salt and pepper. Bring to a simmer. Place insert on slow-cooker base. Cover and cook on high 3 1/2 hours. Discard bay leaves. Toss 1 cup with pasta. Makes 9 cups.
Number of Servings: 9
Recipe submitted by SparkPeople user FALLWEDDING.
Reduce heat to medium; wark 1 Tbsp EVOO. Cook onion and carrots for 8 minutes. Add garlic, cook 1 minute. Add tomoato paste' cook 2 minutes. Add wine and simmer 5 minutes. Add meats, pancetta, milk, tomatoes, bay leaves, salt and pepper. Bring to a simmer. Place insert on slow-cooker base. Cover and cook on high 3 1/2 hours. Discard bay leaves. Toss 1 cup with pasta. Makes 9 cups.
Number of Servings: 9
Recipe submitted by SparkPeople user FALLWEDDING.
Nutritional Info Amount Per Serving
- Calories: 377.2
- Total Fat: 25.0 g
- Cholesterol: 87.5 mg
- Sodium: 319.7 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.8 g
- Protein: 25.3 g
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