Bolognese Style Meat Sauce (ragu alle bolognese)
2014-04-11- Cuisine: Italian, Mediterranean
- Course: Pasta & Rice
- Skill Level: Easy
- Yield : About 6 cups
- Servings : 6-8
- Prep Time : 20m
- Cook Time : 2:20 h
- Ready In : 2:40 h
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Nutritional Info
This information is per serving.
-
Calories
190 -
Calories from Fat
85 -
Total Fat
10g -
Saturated Fat
3g -
Trans Fat
0g -
Cholesterol
30mg -
Sodium
300mg -
Carbohydrates
11g -
Dietary Fiber
2g -
Sugar
7g -
Protein
10g -
Serving Size:
1 cup (240 ml)
Bologna, Italy not only gave the world one of its most popular cold cuts, bologna (mortadella), but a meat based tomato sauce made with carrots and celery. Who said pasta isn’t healthy?
The flavor and thickness of Bolognese sauce comes from simmering several hours to reduce the liquid content and concentrate the flavors.
This Bolognese style sauce omits pancetta (bacon) and milk to reduce saturated to 3 grams per serving. For lower saturated fat, substitute lean ground chicken or turkey for the beef.
You can make this Bolognese Style Meat Sauce several days in advanced or cooled and frozen for six months or more.
Cook’s Tip
Adjust herbs to your taste.
Heat oil in a heavy 5 qt/l saucepan over medium heat. Add onion and sauté 4 to 6 minutes or until translucent. Add carrot, celery and garlic. Cook 3 to 4 minutes stirring constantly to prevent garlic from burning. Add beef and break it up using the back of a wood or other large spoon combining with the vegetables. Cook until meat is browned. Season to taste with salt and pepper. Add the wine and cook, stirring 3 to 4 minutes or until liquid evaporates. Stir in tomatoes and herbs. Increase heat and bring to a boil. Reduce heat to low and simmer, uncovered 1.5 to 2 hours stirring occasionally. Taste, add salt and pepper if necessary and serve.Ingredients
Method of Preparation
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