Bolognese Sauce

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

Bolognese Sauce
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3 users rated this recipe an average rating of 2.5
Makes:
8 servings
Prep:
25 mins
Cook:
18 mins to 20 mins
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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)
    Per serving:
  • 362 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 36 mg chol.,
  • 668 mg sodium,
  • 54 g carb.,
  • 4 g fiber,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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