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
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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