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Bolognese Sauce

(4 reviews)
Bolognese Sauce
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 8
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Savor a full-bodied northern Italian meat sauce that's classically made with both beef and pork and also enhanced with wine.

Ingredients

1/2
lb extra-lean (at least 90%) ground beef
1/2
lb bulk mild Italian pork sausage
1
large onion, chopped (1 cup)
1
medium carrot, finely chopped (1/2 cup)
1
medium stalk celery, finely chopped (1/2 cup)
4
cloves garlic, finely chopped
1
can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
1
can (15 oz) Muir Glen™ organic tomato sauce
1/2
cup dry red wine
1/4
cup chopped fresh Italian flat-leaf parsley
2
teaspoons dried basil leaves, crushed
2
teaspoons dried oregano leaves, crushed
1/2
teaspoon coarse salt (kosher or sea salt)
1/4
teaspoon pepper

Directions

  • 1 In 4-quart saucepan, cook beef, sausage, onion, carrot, celery and garlic over medium heat, stirring frequently, until beef and sausage are thoroughly cooked; drain.
  • 2 Stir in tomatoes, breaking up with spoon. Stir in remaining ingredients. Heat to boiling. Reduce heat; simmer uncovered about 30 minutes or until slightly thickened.
  • 3 Serve over cooked pasta as desired.
Tips  

You can use beef broth for the red wine.

Always cook pasta uncovered at a fast and continuous boil with plenty of water. This ensures that the pasta will be cooked evenly and won't stick together.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
12%
(
Saturated Fat
3g
14%
,
Trans Fat
0g
)
Cholesterol
35mg
11%
Sodium
770mg
32%
Potassium
590mg
17%
Total Carbohydrate
12g
4%
(
Dietary Fiber
3g
11%
,
Sugars
6g
)
Protein
12g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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