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Warm olive oil in a large skillet over medium heat. Add chopped sausages, onion, carrot, celery, and garlic. Cook, stirring often to break up sausage, until meat has lost its pink color or approximately 8 minutes. Transfer mixture to a medium saucepan. Add remaining ingredients less the evaporated milk. Cook over low heat until thick and chunky, and reduced to about 5 cups. Cooking time varies but it should be at least 1 to 1 1/2 hours to prepare the reduced sauce. Twenty minutes beofre serving, prepare Fettuccine as directed on the package. Drain and splash with a dab of olive oil to keep pasta from sticking, if desired. Five minutes prior to serving the sauce, add the evaporated milk and continue to simmer. Serve warm Bolognese sauce pored over cooked fettuccine. Sauce can be refrigerated for up to 3 days or frozen for up to 1 month.
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Serving Size: 1 Serving (498g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 541 | ||
Calories from Fat: 202 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.4g | 30 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 108.1mg | 33 % | |
Sodium 817.2mg | 28 % | |
Potassium 1100mg | 29 % | |
Total Carbohydrate 63.8g | 19 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 59.8g | ||
Protein 22.2g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 541
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