Bolognese

5 Reviews
ADD YOUR REVIEW
Oxmoor House
Yield
6 servings (serving size: about 3/4 cup)
September 2012
RECIPE BY Oxmoor House

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

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

Nutritional Information

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

How to Make It

Step 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.

Step 2

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

Cooking Light Slow Cooker Tonight

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Ratings & Reviews

Heidigirl's Review

kkg1175
November 10, 2012
I read the other reviews so decided to experiment a bit. Used my grocery store's meatloaf mix (1 lb ground round/1/2 lb ground pork sausage) so no veal. Then added pancetta which I browned along with the other meats. Then I split the batch for seasoning: 1.) 1/3rd as the recipe is given with sugar, cinnamon, oregano & thyme (everything in the correct proportions); 2.) 1/3rd with no sugar, no cinnamon but oregano & thyme per recipe; 3.) 1/3rd with no sugar, no cinnamon and substituted 1/2 T basil and a pinch of freshly grated nutmeg for the oregano & thyme. I didn't care for the 1/3 with the sugar & cinnamon, but loved both thirds without; probably preferrring the basil version, if I had to pick just one.

kkg1175's Review

CrystalMarth
October 21, 2012
Needs some work. Maybe not add the cinnamon at all or add less? Not writing this off yet just need to tweak a little.

JackieDi's Review

sletkeman
October 14, 2012
N/A

sletkeman's Review

JackieDi
January 25, 2013
Based on other reviews, I omitted the sugar and replaced the cinnamon with nutmeg. Otherwise I followed recipe exactly. It was a big hit...tasted nice and rich, just the way I wanted it.

CrystalMarth's Review

Heidigirl
November 08, 2012
This sauce was so sweet, no one in my family was able to eat it. Don't think this recipe is for us. Won't be trying it again.
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