My "Secret" Bolognese Sauce

You can never have too many sauce recipes, so give My "Secret" Bolognese Sauce a try. This gluten free and dairy free recipe serves 12 and costs $2.76 per serving. One portion of this dish contains about 29g of protein, 33g of fat, and a total of 505 calories. 27 people have tried and liked this recipe. This recipe from Foodista requires red wine, carrots, garlic cloves, and italian sausage. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 71%, this dish is solid. If you like this recipe, take a look at these similar recipes: The Secret to Authentic Italian Bolognese Sauce, Ragù alla bolognese (Bolognese Sauce), and Bolognese Sauce (ragu Bolognese).

Servings: 12

 

Ingredients:

2 tablespoons olive oil

1 lb ground veal

1 lb ground beef

1 lb ground pork

1 lb sweet italian sausage, casing removed

2 medium Vidalia onions or other sweet onion, diced

1 cup of finely diced carrots

5 garlic cloves, minced

4 tablespoons chopped fresh oregano

1 cup red wine (I used DaVinci Chianti)

2 28 ounce cans fire roasted crushed tomatoes (You can use regular but try to use fire roasted if available)

2 28 ounce cans pureed tomatoes

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh basil

3 teaspoons granulated sugar

salt and pepper to taste

Equipment:

dutch oven

slotted spoon

bowl

pot

Cooking instruction summary:

In a large, heavy dutch oven or stock pot, heat olive oil over med/high heat. Add the ground veal being careful not to crowd the pot. Cook over med/high heat until browned and remove with a slotted spoon to a large bowl. Drain all but 2 tablespoons of the fat, add the beef to the pot and cook until browned. Remove with slotted spoon and add to the bowl with the veal. Drain all but 2 tablespoons of fat and repeat with the pork. Drain all the fat and brown the sausage. Remove the sausage with the spoon and add to the meat mixture. Do not drain the fat. Add the diced onions and carrots to the pot and cook until the onions are translucent and softened stirring occasionally. Add the garlic and oregano, continue to cook for about 1-2 minutes. Add the wine to the pot and scrape any brown bits left on the bottom, stir and let the wine cook down for approximately 2-3 minutes. Add the meat mixture to the onions and stir to combine. Add all four cans of tomatoes and stir thoroughly. Stir in the parsley, basil, sugar, salt and pepper. Turn the heat down to low and simmer for approximately 2-3 hours stirring occasionally. Before serving, taste the sauce for seasoning.since this is a large recipe you may need to adjust the sugar, salt and pepper to suit your tastes.

 

Step by step:


1. In a large, heavy dutch oven or stock pot, heat olive oil over med/high heat.

2. Add the ground veal being careful not to crowd the pot. Cook over med/high heat until browned and remove with a slotted spoon to a large bowl.

3. Drain all but 2 tablespoons of the fat, add the beef to the pot and cook until browned.

4. Remove with slotted spoon and add to the bowl with the veal.

5. Drain all but 2 tablespoons of fat and repeat with the pork.

6. Drain all the fat and brown the sausage.

7. Remove the sausage with the spoon and add to the meat mixture. Do not drain the fat.

8. Add the diced onions and carrots to the pot and cook until the onions are translucent and softened stirring occasionally.

9. Add the garlic and oregano, continue to cook for about 1-2 minutes.

10. Add the wine to the pot and scrape any brown bits left on the bottom, stir and let the wine cook down for approximately 2-3 minutes.

11. Add the meat mixture to the onions and stir to combine.

12. Add all four cans of tomatoes and stir thoroughly. Stir in the parsley, basil, sugar, salt and pepper. Turn the heat down to low and simmer for approximately 2-3 hours stirring occasionally. Before serving, taste the sauce for seasoning.since this is a large recipe you may need to adjust the sugar, salt and pepper to suit your tastes.


Nutrition Information:

Quickview
505 Calories
28g Protein
32g Total Fat
19g Carbs
20% Health Score
Limit These
Calories
505
25%

Fat
32g
50%

  Saturated Fat
11g
72%

Carbohydrates
19g
7%

  Sugar
11g
12%

Cholesterol
113mg
38%

Sodium
594mg
26%

Alcohol
2g
12%

Get Enough Of These
Protein
28g
57%

Vitamin A
3555IU
71%

Vitamin B3
8mg
42%

Vitamin B1
0.62mg
42%

Vitamin K
43µg
41%

Selenium
27µg
40%

Vitamin B6
0.77mg
39%

Vitamin C
26mg
32%

Vitamin B12
1µg
32%

Phosphorus
316mg
32%

Zinc
4mg
31%

Potassium
897mg
26%

Vitamin B2
0.37mg
22%

Iron
3mg
22%

Manganese
0.39mg
19%

Fiber
4g
17%

Magnesium
56mg
14%

Vitamin B5
1mg
14%

Folate
53µg
13%

Calcium
124mg
12%

Copper
0.25mg
12%

Vitamin E
1mg
11%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Healthy & Delicious: Poblano Black-Eyed Pea Dip
Fiesta Deviled Eggs
Homemade Applesauce
Caramel Apple Snickerdoodles
Seriously Refreshing Watermelon Mint Salad with Feta for Labor Day
Fresh Watermelon Sangria
Sweet and Sour Crackerjack Shrimp
Slow Cooker Pot Roast and Make Ahead Mashed Potatoes
Soft and Chewy Molasses Cookies
Anything Goes Sausage Soup
Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

Turning vegan is a big missed steak.

Popular Recipes
Pesto & Cranberry Turkey Meatballs with Pesto Yogurt Dipping Sauce

Busy But Healthy

Whole-Grain Waffles

Foodnetwork

Birria Puffy Tacos

Half Baked Harvest

Cinnamon Blueberry Crumble

Lady Behind the Curtain

Chicken Saltimbocca

Emily Bites