prep: 12 minutes; cook: 36 minutesSpoon 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.

Caroline Grant
Recipe by Oxmoor House June 2006

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Recipe Summary

Yield:
6 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook ground round and turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain in a colander.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

104 calories; fat 4.3g; saturated fat 1.4g; protein 13.1g; carbohydrates 3.8g; fiber 0.9g; cholesterol 33mg; iron 1.1mg; sodium 177mg; calcium 22mg.
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