Bolognese Sauce Recipe
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You can serve half of this 8-serving meat sauce now and freeze the other half for another meal.
Ingredients
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 medium onion, chopped (1/2 cup)
- 1/2 pound fresh mushrooms, sliced
- 1 tablespoon bottled minced garlic
- 1 28-ounce can crushed tomatoes in puree
- 1 15-ounce can tomato sauce
- 3/4 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon fennel seeds, crushed
- 1 pound dried pasta, cooked and drained
- Grated Romano or Parmesan cheese
- Fresh rosemary sprigs (optional)
- Cook and stir veal, pork, and onion in a 4- to 5-quart Dutch oven until meat is browned. Add mushrooms and garlic; cook 3 to 5 minutes more or until mushrooms are tender, stirring occasionally. Drain off fat.
- Stir in tomatoes, tomato sauce, wine, salt, rosemary, red pepper, black pepper, and fennel. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Serve over hot pasta. Sprinkle with grated Romano cheese. If desired, garnish with rosemary sprigs. Makes 8 servings.
- Spoon sauce into a freezer container. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator overnight; transfer to a saucepan and heat through. Or place frozen sauce in a large saucepan. Add 2 tablespoons water. Cover and cook over medium heat about 25 minutes or until heated through, stirring occasionally.
- Calories 362, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 36 mg, Sodium 668 mg, Carbohydrate 54 g, Fiber 4 g, Protein 19 g. Daily Values: Vitamin C 18%, Calcium 5%, Iron 17%.
- Percent Daily Values are based on a 2,000 calorie diet
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