Terrie's Bolognese Sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 249.2
- Total Fat: 15.7 g
- Cholesterol: 51.2 mg
- Sodium: 1,109.4 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.2 g
- Protein: 12.6 g
View full nutritional breakdown of Terrie's Bolognese Sauce calories by ingredient
Introduction
requires several hours of cook time, but not a lot of hovering over it and stirring. slow simmer allows you to do other things as it cooks. requires several hours of cook time, but not a lot of hovering over it and stirring. slow simmer allows you to do other things as it cooks.Number of Servings: 6
Ingredients
-
2 tbsp Butter, unsalted
2 tbsp chopped Onions, raw
2 tbsp, chopped Carrots, raw
2 tbsp, diced Celery, raw
12 oz 80/20 ground beef chuck
1 cup Milk Whole Vitamin D
1 cup Pinot Grigio, or your favorite white wine (NOT sweet wine)
28 0z can Cento Petite Diced Tomatoes
2 tsp Salt, divided
0.5 tsp Pepper, black
0.25 tsp Garlic powder
1 tsp Lemon juice
0.5 tsp Hot Pepper Sauce (such as franks)
Tips
do NOT double. evaporation is very important to the success of this recipe (which requires a lot of surface area). If you want to double, do in two different pots!
Directions
heat butter in large, heavy-bottomed dutch oven over medium heat. add onion, carrot, celery and saute until softened, but not browned (5 mins +/-).
add ground meat and 1/2 tsp salt; crumble with edge of wooden spoon to break into tiny pieces. continue cooking just until it loses its raw color. do not brown (3 min +/-).
add milk and bring to simmer. simmer, undisturbed, until milk evaporates and only clear fat remains. (10-15 min)
add wine and bring to simmer. simmer, undisturbed, until wine evaporates and only clear fat remains. (10-15 min)
add tomatoes. bring to a simmer and then lower heat to low so that it just barely simmers. you literally want just an occasional bubble or two at the surface. if the heat on your cooktop is too high, use a flame-tamer to slow it down. allow to simmer 2 and a half hours.
add remaining 1.5 tsp salt, pepper, garlic powder, lemon juice, and hot sauce. stir and allow to simmer another 30 mins.
Serving Size: 1/2 cup, heaping
add ground meat and 1/2 tsp salt; crumble with edge of wooden spoon to break into tiny pieces. continue cooking just until it loses its raw color. do not brown (3 min +/-).
add milk and bring to simmer. simmer, undisturbed, until milk evaporates and only clear fat remains. (10-15 min)
add wine and bring to simmer. simmer, undisturbed, until wine evaporates and only clear fat remains. (10-15 min)
add tomatoes. bring to a simmer and then lower heat to low so that it just barely simmers. you literally want just an occasional bubble or two at the surface. if the heat on your cooktop is too high, use a flame-tamer to slow it down. allow to simmer 2 and a half hours.
add remaining 1.5 tsp salt, pepper, garlic powder, lemon juice, and hot sauce. stir and allow to simmer another 30 mins.
Serving Size: 1/2 cup, heaping