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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
- Make Ahead Tip 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,
- Calories 362,
- Protein (gm) 19,
- Carbohydrate (gm) 54,
- Fat, total (gm) 5,
- Cholesterol (mg) 36,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Vitamin 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 (DV %) 50,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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