Bolognese Sauce
Recipe: #11263
November 20, 2013
"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."
Ingredients
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.