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Bolognese Sauce

Makes: 8 servings
Prep 25 mins Cook 18 mins to 20 mins
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 (g) 97,
  • Cobalamin (Vit. B12) (g) 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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