prep: 12 minutes; cook: 36 minutes
Spoon this delicious sauce over polenta or pasta, or use it in lasagna. We reduced the amount of chopping by using prechopped vegetables sold in tubs in the produce department of large supermarkets.
This recipe goes with Pesto Lasagna with Bolognese and Garlic Cream
More From Oxmoor House
- Calories: 104
- Fat: 4.3g
- Saturated fat: 1.4g
- Protein: 13.1g
- Carbohydrate: 3.8g
- Fiber: 0.9g
- Cholesterol: 33mg
- Iron: 1.1mg
- Sodium: 177mg
- Calcium: 22mg
- 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
- 1. Cook ground round and turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain in a colander.
- 2. 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.
- 3. 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.
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