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20 minute dinner recipes

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Indispensable Meat Sauce for Pasta

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Prosciutto, wine and mushrooms dress up this all-purpose spaghetti sauce; keep some handy in your freezer to toss with your favorite pasta, layer into lasagna or spoon over polenta. We have added bulgur to reduce the amount of ground beef.

16 1/2-cup servings | Active Time: 20 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Heat a large Dutch oven over medium heat. Add ground beef and cook, breaking up meat with a wooden spoon until browned, 3 to 5 minutes. Transfer to a colander to drain fat. Set aside.
  2. Add oil to the Dutch oven and heat over low heat. Add prosciutto, onion, carrots, celery, and bell pepper and sauté until softened, 15 to 20 minutes. Add mushrooms and garlic and sauté for 10 minutes more. Add wine, increase heat to medium-high and cook until the wine has evaporated. Stir in tomatoes, thyme, oregano, salt, pepper, crushed red pepper and the reserved beef. Simmer, uncovered, stirring often, for an hour. Add water and bulgur. Simmer until the bulgur is tender, about 15 minutes. Taste and adjust seasonings.

Nutrition

Per 1/2-cup serving : 76 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 11 mg Cholesterol; 9 g Carbohydrates; 5 g Protein; 2 g Fiber; 283 mg Sodium; 364 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 1/2 fat

Tips & Notes