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Bolognese Sauce
Ingredients
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 medium onion, chopped (1/2 cup)
- 1/2 pound fresh mushrooms, sliced
- 1 tablespoon bottled minced garlic
- 1 28 ounce can crushed tomatoes in puree
- 1 15 ounce can tomato sauce
- 3/4 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon fennel seeds, crushed
- 1 pound dried pasta, cooked and drained
- Grated Romano or Parmesan cheese
- Fresh rosemary sprigs (optional)
Directions
1. Cook and stir veal, pork, and onion in a 4- to 5-quart Dutch oven until meat is browned. Add mushrooms and garlic; cook 3 to 5 minutes more or until mushrooms are tender, stirring occasionally. Drain off fat.
2. Stir in tomatoes, tomato sauce, wine, salt, rosemary, red pepper, black pepper, and fennel. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Serve over hot pasta. Sprinkle with grated Romano cheese. If desired, garnish with rosemary sprigs. Makes 8 servings.
From the Test Kitchen
- Spoon sauce into a freezer container. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator overnight; transfer to a saucepan and heat through. Or place frozen sauce in a large saucepan. Add 2 tablespoons water. Cover and cook over medium heat about 25 minutes or until heated through, stirring occasionally.
Nutrition Facts
(Bolognese Sauce)
- Servings Per Recipe 8,
- cal. (kcal) 362,
- Fat, total (g) 5,
- chol. (mg) 36,
- sat. fat (g) 2,
- carb. (g) 54,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- pro. (g) 19,
- vit. C (mg) 11,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 97,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 668,
- Potassium (mg) 294,
- calcium (mg) 50,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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