Bolognese Sauce

45m
Prep Time
3 1/2h
Cook Time
3h 45m
Ready In


"This is a recipe I copied from Bon Apetit magazine. I tried this at a friend's house and really enjoyed it. If gluten intolerant make sure you are using gluten free chicken broth."

Original is 9 servings

Nutritional

  • Serving Size: 1 (357.4 g)
  • Calories 301.8
  • Total Fat - 15.7 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 94.7 mg
  • Sodium - 668.2 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 1.2 g
  • Sugars - 4.2 g
  • Protein - 31.5 g
  • Calcium - 69 mg
  • Iron - 2.8 mg
  • Vitamin C - 9.2 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Pulse onion, carrot and celery in a food processor until finely chopped.

Step 2

Heat the oil in a large heavy pot over medium-high heat. Add ground beef, pork, pancetta and vegetables; cook , breaking up ground meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25-30 minutes; season with salt and pepper.

Step 3

Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes.

Step 4

Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8-10 minutes.

Step 5

Add tomatoes, and 2 cups broth; bring to a boil, reduce heat and simmer, adding remainder of broth by 1/2 cupfuls if sauce looks dry, until flavours meld and sauce thickens, 2 1/2- 3 hours.

Step 6

Let sauce cool, then cover and refrigerate for at least 12 hours to allow the flavours to meld.

Step 7

Reheat in saucepan when ready to use.

Tips


No special items needed.

0 Reviews

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