Bolognese Sauce - Traditional Italian Meat-Based Sauce for Pasta Recipe

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Bolognese Sauce - Traditional Italian Meat-Based Sauce for Pasta
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Ingredients
21
Count
Nutrition
318
Calories
Total time
195
Minutes
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Ingredients:

Directions:

  1. In a nonstick skillet saute' the pancetta until brown and crisp. Remove from pan and drain on paper towels; set aside.
  2. Put the pepper, carrots, celery, onion, mushrooms and garlic in a food processor; pulse until finely chopped.
  3. Over a medium flame, heat the olive oil and butter in a large, deep saute' pan with a thick, heavy bottom. To the pan add the chopped vegetables and lemon zest, saute' for 6 or 7 minutes - until the onions turn clear and the garlic starts to dance . Pour all ingredients into a large bowl; reserve for later.
  4. Continuing to cook over a medium flame, add the sausage links to the saute' pan, breaking into bite-sized clumps with a fork while it cooks; stir often. Cook until no longer pink. Remove sausage from pan and drain on paper towels. Meanwhile, discard all but 1 tablespoon of the pan drippings and add the beef to the saute' pan. Crumble with a fork to break the beef apart; stir often. Sprinkle with 1/2 teaspoon salt; cook until no longer pink.
  5. Lower your flame to medium-low and return the sausage, sauteed vegetables and pancetta to the saute' pan; gently stir together to blend. Add the wine and simmer until the alcohol evaporates, about 3 minutes. Add the milk, allspice, basil, oregano and pepper. Simmer until milk thickens a little - around 3 or 4 minutes.
  6. Stir in the tomatoes and a 1/2 cup of their juice. When the sauce starts to boil, reduce the heat so that it cooks at the barest simmer, with just an occasional bubble or two. Cook, uncovered, for 3 hours, turning down the heat if the sauce starts to scorch. If the sauce dries out before it is done, add a laddle of the reserved tomato juice or the beef broth; and check the seasoning.
  7. The sauce will improve steadily as it cooks, and if you have the time simmer it longer - many Italian cooks suggest that it be simmered for 6 hours, adding the tomato juice or broth as necessary. When this bolognese sauce is done, it should be rich and thick.
  8. Cook's Tip: The sauce can be stored in an airtight container and refrigerated for several days, or frozen for several months. Warm over low heat before serving.
  9. Cook's Tip: Try using all chopped veal or lamb for a stronger flavor.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 317.78 Kcal (1330 kJ)
Calories from fat 208.91 Kcal
% Daily Value*
Total Fat 23.21g 36%
Cholesterol 57.93mg 19%
Sodium 404.36mg 17%
Potassium 439.77mg 9%
Total Carbs 7.21g 2%
Sugars 3.14g 13%
Dietary Fiber 1.49g 6%
Protein 13.79g 28%
Vitamin C 15.7mg 26%
Vitamin A 0.2mg 5%
Iron 1.2mg 6%
Calcium 69.8mg 7%
Amount Per 100 g
Calories 153.96 Kcal (645 kJ)
Calories from fat 101.21 Kcal
% Daily Value*
Total Fat 11.25g 36%
Cholesterol 28.07mg 19%
Sodium 195.91mg 17%
Potassium 213.06mg 9%
Total Carbs 3.49g 2%
Sugars 1.52g 13%
Dietary Fiber 0.72g 6%
Protein 6.68g 28%
Vitamin C 7.6mg 26%
Vitamin A 0.1mg 5%
Iron 0.6mg 6%
Calcium 33.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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