SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Ragù alla Bolognese (Classic Bolognese Meat Sauce)

http://www.eatingwell.com/recipes/bolognese_sauce.html

From EatingWell:  November/December 2009

This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan’s family is from Emilia Romagna, and he learned to make Bolognese sauce from his mother, Marcella, who learned it from her grandmother, Mary. Its classic pairing is with homemade tagliatelle or pappardelle but it’s also very good with rigatoni, shells or any substantial pasta shape, preferably one with ridges, that has nooks and cavities to trap the sauce. (Adapted from How to Cook Italian by Giuliano Hazan; Scribner, 2005).

About 10 cups, for 20 servings | Active Time: 1 3/4 hours | Total Time: 5 3/4 hours

Ingredients

Preparation

  1. Put onions, carrots, celery, butter and oil in a heavy-bottomed Dutch oven and place over medium-high heat. Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 15 minutes.
  2. Add ground beef and break it up with a wooden spoon. Season with salt and continue stirring until the meat has lost its red color, about 4 minutes.
  3. Add wine and cook, stirring occasionally, until it has almost completely evaporated, 18 to 25 minutes. Add milk and nutmeg and cook, stirring occasionally, until the milk has mostly evaporated, 12 to 18 minutes.
  4. Coarsely chop tomatoes and add them and their juice to the pot. Once the tomatoes have started bubbling, reduce the heat to low so that the sauce is barely simmering. Cook uncovered for 4 hours, stirring occasionally. If all the liquid evaporates before the cooking time is up, add water 1/2 cup at a time as needed. After 4 hours, make sure all the liquid has evaporated before you remove the sauce from the heat. Blot or skim any fat from the surface before serving.

Nutrition

214 Calories; 11 g Fat; 4 g Sat; 5 g Mono; 49 mg Cholesterol; 8 g Carbohydrates; 15 g Protein; 2 g Fiber; 316 mg Sodium; 420 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 2 lean meat, 1 fat

Nutrition Note: Vitamin A (40% daily value), Vitamin C (20% dv), Zinc (23% dv).

Tips & Notes