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Suggest a better descriptionWarm olive oil in a heavy pan. Add chopped onion and cook slowly until it is translucent and becoming golden in colour. Add whole cloves of garlic -- do not chop as flavour may be overpowering for some tastes. Cook for a few moments on a low temperature. Add ground veal, stirring and breaking it up as it browns. Stir in the tomato paste to bind the meat and saute well. Add tomato sauce all at once. If unsalted, add a pinch of salt. Season -- add freshly ground pepper to taste. Add a generous pinch of dried oregano -- which has a more intense flavour and aroma than fresh. Add fresh or dried bay leaves. Add fresh basil leaves -- never chop the basil because it will bruise and discolour -- tear the leaves instead. Simmer the sauce on low heat for a minimum of 1 to 1 1/2 hours, stirring occasionally. Serve with cooked pasta such as rigatoni. Buon appetito! Serves 8. Recipe Source: Home & Garden TV -- Savoir Faire with special guest, Anna Condotta Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 8 servings | ||
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Calories: 8 | ||
Calories from Fat: 1 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.1mg | 1 % | |
Potassium 24.8mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.5g | ||
Protein 0.2g | 0 % | |
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: 8
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