Beef Bolognese
Recipe: #4215
January 20, 2012
Categories: Sauce, Tomato/Red Sauces, Ground Beef, Italian, Fathers Day Game/Sports Day, Mothers Day, Canned Tomatoes, more
"I high recommend to make this 1-3 days ahead, the flavors will intensify. The success of this sauce will strongly depend on the quality of canned tomatoes that you use, no generics for this use only good high-quality Italian tomatoe products"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (360.6 g)
- Calories 380
- Total Fat - 20 g
- Saturated Fat - 7.6 g
- Cholesterol - 94.8 mg
- Sodium - 556.3 mg
- Total Carbohydrate - 20.1 g
- Dietary Fiber - 4.1 g
- Sugars - 8.6 g
- Protein - 30 g
- Calcium - 157.2 mg
- Iron - 4.6 mg
- Vitamin C - 15.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a Dutch oven cook the beef with pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink and meat is browned; drain (about 15 minutes). Add in garlic; cook 2 minutes.
Step 2
Add wine; simmer uncovered for 4-5 minutes or until liquid is reduced by half.
Step 3
Stir in the tomatoes, tomato sauce, tomato paste, bay leaves and next 5 seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 to 2 hours or until thickened, stirring frequently and seasoning with seasoned salt and pepper during cooking (add in water if the mixture gets to thick).
Step 4
At the end of cooking time, remove the bay leaves. Add the cream and butter cook stirring 15 minutes longer. Sir in Parmesan cheese. I recommend cooling and refigerating for 1-3 days to blend flavors.
Tips
No special items needed.
1 Reviews
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