Bolognese

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 0.0%
  • Fat: 7.7g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 24.6g
  • Carbohydrate: 14.4g
  • Fiber: 3g
  • Cholesterol: 79mg
  • Iron: 2.4mg
  • Sodium: 365mg
  • Calcium: 62mg

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