Best Ever Bolognese Sauce

Best Ever Bolognese Sauce

Description: Best Ever Bolognese Sauce might be just the sauce you are searching for. One serving contains 968 calories, 53g of protein, and 49g of fat. For $3.67 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe from Foodista has 24 fans. Head to the store and pick up wine, onion, ground pork, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a chefcipe score of 87%. This score is outstanding. Try Ragù alla bolognese (Bolognese Sauce), Bolognese Sauce (ragu Bolognese), and Egi's Bolognese Sauce for similar recipes.


Weight watchers points: 29
Chefcipe Score: 85
(Source: Foodista)

favorite_border
Login or Sign Up to add Best Ever Bolognese Sauce to your Recipe Box

Share

Ingredients

  • 1.0 cup yellow onion
  • 1.5 cups tomato puree
  • 2.0 slices thick-cut bacon
  • 1.0 pound pasta
  • 6.0 servings parmesan cheese
  • 6.0 servings olive oil
  • 1.0 pound ground veal
  • 1.0 pound ground pork
  • 4.0 garlic cloves
  • 1.0 tablespoon fresh thyme
  • 1.0 cup dry red wine
  • 0.5 cup celery
  • 0.5 cup carrot
  • 28.0 ounce canned beef broth
  • 3.0 bay leaves

Steps

  1. Heat oil in heavy large pot over medium-high heat.

  2. Add bacon and saut until just beginning to brown (about 5-6 minutes).

  3. Add onion, celery, carrot, garlic, and thyme; saut 5 minutes.

  4. Add veal and pork; saut until brown and cooked through, breaking up meat with spatula, about 10 minutes.

  5. Add wine and bay leaves and simmer until liquid is slightly reduced, about 10 minutes.

  6. Add broth and tomato puree, then reduce heat to medium-low and simmer until sauce thickens, stirring often, about 1 hour.Season with salt and pepper.Boil pasta in large pot of boiling salted water until just tender but al dente (firm to bite), stirring often.

  7. Drain.

  8. Transfer to pot with sauce; toss.

  9. Serve with Parmesan.