A meaty Bolognese needs a chance to reduce just a little as it cooks to concentrate flavors, and the Dutch oven allows for that, even with the lid on. This method also lets layers of flavors come through, as bacon, ground meat, and veggies are all browned in the same pot, then deglazed with cooking liquid.
3 center-cut bacon slices, chopped
8 ounces 90% lean ground beef
4 ounces ground bison or lean ground pork
1 1/2 cups finely chopped onion
1/2 cup finely chopped carrot
1/3 cup finely chopped celery
1 tablespoon minced garlic
1/4 cup unsalted tomato paste
1/2 cup unsalted chicken stock (such as Swanson)
1/3 cup dry red wine
1 (14.5-ounce) can unsalted diced tomatoes, undrained
1/2 teaspoon black pepper
1/4 teaspoon salt
8 ounces uncooked penne pasta
Chopped fresh flat-leaf parsley (optional)
How to Make It
Place bacon in a Dutch oven over medium-high heat; sauté 5 minutes or until bacon begins to crisp. Add beef and bison to pan; cook 6 minutes or until partly browned, stirring to crumble. Remove mixture from pan. Add onion, carrot, celery, and garlic; sauté 4 minutes. Add tomato paste; sauté 1 minute. Add stock and wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Return beef mixture to pan; stir in tomatoes, pepper, and salt.
Cover; reduce heat to low, and cook 1 hour, stirring 3 times to prevent sticking.
Cook pasta according to package directions. Serve pasta with Bolognese sauce; garnish with parsley.
Slow Cooker: Using a large skillet, follow instructions through step Place mixture in a slow cooker. Cover and cook on LOW for 6 hours. Proceed with step
Pressure Cooker: Using a 6- or 7-quart pressure cooker, follow instructions through step Close lid securely, and bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure, and cook for 30 minutes. Remove from heat. Place the cooker under cold running water to release pressure. Remove the lid, and proceed with step 3 of the recipe.
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I used beef and ground pork. I also made a mistake in that I combined the veggies into the meat then stirred in the tomato paste and wine/beef broth. Maybe that was part of the problem but this didn't really strike hubby and I as anything particularly outstanding. I'm pretty sure I have another CL Bolognese recipe that I prefer. Doubt I'll be making this one again.
I usually make a different recipe for bolognese but I have to say this one was way better! Lots of flavor. I did find that I had way more sauce then I needed for 8 oz of pasta but I don't mind having leftovers for another day.
This tasted like heaven to me. It might be worth noting that we don't have pasta that often, so that was a bonus. Also after waiting for it for an hour with those lovely smells likely made it taste even better (the wine while waiting likely helped too). There were a lot of contextual elements that made it exceptional, but I really enjoyed it, and The Luv didn't even put parmesan on it (regardless of recipe, pasta always gets cheese if it is set in front of The Luv). That means a winner in my book.
Certainly worthy of company or a special occasion. The flavor is excellent. I also suggest finishing cooking the pasta in the sauce which allows the pasta to absorb the flavor of the delicious sauce. Leftovers were fought over! I did make a small change to the recipe by using 1 lb of ground turkey in lieu of the ground sirloin and 1 pound of meatloaf mix instead of the bison which I could not find. The added meat increased the number of servings which was perfect because I was hosting a dinner party. Ladies and gents, try this recipe! You won't regret it!
While this smelled really good while it was cooking, the relatively bland flavor was disappointing. I should have realized when I saw that there were virtually no seasonings in the recipe. The second day, there is even less flavor. I won't be making this again.
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