Homemade Bolognese sauce
4
Points®
Total time: 1 hr 40 min • Prep: 25 min • Cook: 1 hr 15 min • Serves: 8 • Difficulty: Easy
This recipe transforms a package of ground beef into a flavorful, multipurpose sauce that’s delicious over pasta, zucchini noodles, or baked potatoes.
Ingredients
Pancetta
4 oz, diced
Olive oil
1 Tbsp
Uncooked onion
1 medium, finely chopped
Carrots
1 large, finely chopped
Celery
2 rib(s), large, finely chopped
Tomato paste
1 Tbsp
Uncooked 95% lean ground beef
1 pound(s)
Table salt
½ tsp
Ground red pepper
⅛ tsp
Ground nutmeg
⅛ tsp
White wine
¾ cup(s), dry variety
Canned crushed tomatoes
15 oz
Fat free evaporated milk (Vitamins A & D added)
¼ cup(s)
Instructions
1
In a large, heavy pot or Dutch oven, cook pancetta over medium heat until crisp, stirring frequently, 5-6 minutes. Transfer to paper towels with a slotted spoon; set aside.
2
Add oil to pot and then add vegetables; cook, stirring frequently, until pan is nearly dry and vegetables are soft, 6-8 minutes. Stir in tomato paste; cook 1 minute. Add beef, salt, pepper and nutmeg; cook, breaking up meat with a wooden spoon, until no longer pink, 3-5 minutes
3
Add wine; simmer, stirring often, until wine is reduced by half, about 5 minutes. Add tomatoes and reserved pancetta; bring to a boil over high heat. Reduce heat to a low simmer; cook, uncovered, stirring occasionally, for 45 minutes (add a bit of hot water if necessary to keep meat and vegetables from sticking).
4
Stir in milk; simmer for another 5 minutes. Taste, adjust seasoning and serve.
5
Serving size: 1/2 cup
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