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Bolognese Sauce

Source: Cooking at a Glance - Pasta
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Makes 4 cups (Serves 32)
Experiment with substituting Italian sausage, turkey sausage, or smoked sausage for the ground beef, or use a combination of veal and pork which is the mark of a traditional Bolognese sauce.
2 pounds ripe plum tomatoes or two 14-1/2-ounce cans whole Italian-style tomatoes, drained
12 ounces lean ground beef
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 slices bacon, finely chopped
1/2 cup dry red wine
3/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
Bolognese Sauce Recipe at
Peel and seed fresh plum tomatoes, if using. In a food processor bowl or blender container process or blend fresh or canned tomatoes till smooth; set aside.

In a large skillet, cook ground beef, onion, carrot, celery, and bacon for 5 minutes, or till meat is brown and vegetables are tender, stirring to break the meat into tiny pieces. Drain off fat. Add the wine. Bring to boiling; reduce heat. Simmer, uncovered, for 3-5 minutes, or till nearly all of the liquid has evaporated, stirring occasionally.

Stir in tomatoes. Cover and simmer for 30 minutes, or to desired consistency, stirring occasionally. Stir in whipping cream, salt (omit if using canned tomatoes), pepper, and nutmeg. Heat through.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 cups (Serves 32)
Calories: 54
Fat. Total: 4g
Fiber: 1g
Carbohydrates, Total: 2g
Sodium: 62mg
% Cal. from Fat: 67%
Cholesterol: 11mg
Protein: 3g
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