Bolognese Sauce

You can serve half of this 8-serving meat sauce now and freeze the other half for another meal.

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3.5 by 5 people

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  • Makes: 8 servings
  • Prep: 25 mins
  • Cook: 18 mins to 20 mins

Bolognese Sauce

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.

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Nutrition Facts (Bolognese Sauce)

  • Per serving:
  • 362 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 36 mg chol. ,
  • 668 mg sodium ,
  • 54 g carb. ,
  • 4 g fiber ,
  • 19 g pro.
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