Bolognese Sauce

You can serve half of this 8-serving meat sauce now and freeze the other half for another meal.


Bolognese Sauce

by 5  people


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Servings: 8 servings
Prep Time: 25 mins
Total Time: 40 mins

 
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Ingredients
  • 1/2 pound
    ground veal
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  • 1/2 pound
    ground pork
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  • 1 medium
    onion, chopped (1/2 cup)
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  • 1/2 pound
    fresh mushrooms, sliced
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  • 1 tablespoon
    bottled minced garlic
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  • 1 28-ounce can
    crushed tomatoes in puree
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  • 1 15-ounce can
    tomato sauce
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  • 3/4 cup
    dry white wine
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  • 1/2 teaspoon
    salt
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  • 1/2 teaspoon
    dried rosemary, crushed
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  • 1/4 teaspoon
    crushed red pepper
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  • 1/4 teaspoon
    ground black pepper
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  • 1/8 teaspoon
    fennel seeds, crushed
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  • 1 pound
    dried pasta, cooked and drained
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  •  
    Grated Romano or Parmesan cheese
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  •  
    Fresh rosemary sprigs (optional)
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Directions
1.
Cook and stir veal, pork, and onion in a 4- to 5-quart Dutch oven until meat is browned. Add mushrooms and garlic; cook 3 to 5 minutes more or until mushrooms are tender, stirring occasionally. Drain off fat.
2.
Stir in tomatoes, tomato sauce, wine, salt, rosemary, red pepper, black pepper, and fennel. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Serve over hot pasta. Sprinkle with grated Romano cheese. If desired, garnish with rosemary sprigs. Makes 8 servings.

To Make-Ahead
Spoon sauce into a freezer container. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator overnight; transfer to a saucepan and heat through. Or place frozen sauce in a large saucepan. Add 2 tablespoons water. Cover and cook over medium heat about 25 minutes or until heated through, stirring occasionally.

Nutrition information
Per serving: Calories 362, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 36 mg, Sodium 668 mg, Carbohydrate 54 g, Fiber 4 g, Protein 19 g. Daily Values: Vitamin C 18%, Calcium 5%, Iron 17%. Percent Daily Values are based on a 2,000 calorie diet
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