- 1 pound ground round
- 1/2 pound ground turkey (white and dark meat)
- 2 teaspoons olive oil
- 1 ounce pancetta or bacon, chopped (about 1/3 cup)
- 1/4 cup chopped onion (about 1/2 small)
- 1/4 cup chopped celery (about 1/2 stalk)
- 1/4 cup chopped carrot (about 1 small)
- 1 teaspoon minced garlic
- 1 cup fat-free, less-sodium chicken broth
- 2/3 cup dry white wine or fat-free, less-sodium chicken broth
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can petite-cut diced tomatoes, undrained
- 1/2 teaspoon black pepper
- 1/2 cup 2% reduced-fat milk
- 1/4 teaspoon ground nutmeg
- calories 104
- fat 4.3 g
- satfat 1.4 g
- protein 13.1 g
- carbohydrate 3.8 g
- fiber 0.9 g
- cholesterol 33 mg
- iron 1.1 mg
- sodium 177 mg
- calcium 22 mg
How to Make It
Cook ground round and turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain in a colander.
Heat olive oil in pan over medium-high heat. Add pancetta, and sauté 1 minute. Add onion and next 3 ingredients, and sauté 2 minutes or until vegetables are tender.
Return meat to pan. Add broth, wine, and tomato paste. Bring to a boil, and cook 5 minutes, stirring frequently. Add tomatoes and pepper; return to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in milk and nutmeg; cook 2 minutes or until thoroughly heated.
There are many versions of Bolognese (baw-loh-NYEH-seh), but it's basically a thick sauce made with meat and vegetables and enhanced with wine and milk.