Bolognese

Bolognese Recipe
Oxmoor House
Spoon this savory Italian meat sauce over any pasta of your choice. We love the long, ribbon-style pappardelle.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 241
Caloriesfromfat 0.0 %
Fat 7.7 g
Satfat 3 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 24.6 g
Carbohydrate 14.4 g
Fiber 3 g
Cholesterol 79 mg
Iron 2.4 mg
Sodium 365 mg
Calcium 62 mg

Ingredients

1 3/4 cups chopped onion
2/3 cup chopped celery
1/2 cup finely chopped carrot
6 garlic cloves, minced
1/2 pound ground beef, extra lean
1/2 pound lean ground pork
1/2 pound ground veal
1 1/2 cups canned crushed tomatoes
1 cup dry red wine
1 cup lower-sodium beef broth
1/4 cup chopped fresh parsley
2 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 bay leaf

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 4 minutes. Add beef, pork, and veal to vegetable mixture. Cook 5 minutes or until browned; stir to crumble. Drain meat mixture; place in a 6-quart electric slow cooker. Stir in tomatoes and remaining ingredients. Cover and cook on LOW for 8 hours. Remove and discard bay leaf.

Freezer Tip: The beauty of bolognese? It freezes well. Make it ahead to have on hand for busy weeknights.

Note:

Cooking Light Slow Cooker Tonight

September 2012
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