Bolognese Sauce

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Name: Bolognese Sauce
Prep time: 30 min
Total time: 4 h 40 min
Yield: 6
Cuisine: Italian
Ingredients: 3 tablespoon EVOO; 3 tablespoon butter; 1 1/2 medium onions diced small; 1 1/2 medium carrots diced small; 1 1/2 pounds ground beef cooked; 1 1/2 cups whole milk; pinch freshly grated nutmeg; salt and pepper; 6 cups canned plum tomatoes with juice roughly chopped; water; fresh spaghetti noodles

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INGREDIENTS

3 tablespoon EVOO
3 tablespoon butter
1 1/2 medium onions ; diced small
1 1/2 medium carrots ; diced small
1 1/2 pounds ground beef ; cooked
1 1/2 cups whole milk
pinch freshly grated nutmeg
salt and pepper
6 cups canned plum tomatoes with juice roughly chopped
water
fresh spaghetti noodles

Servings

INSTRUCTIONS

Melt but and oil together over medium heat, add the onions and carrots. Cook for 2 minutes, stirring well.

Add the ground beef and season with salt and pepper, cook until pan juices are clear

Add the milk to the pan and bring to a simmer, stirring frequently. Grate a small amount of nutmeg into sauce and simmer until almost all the milk is evaporated

Add the wine to the pan and simmer until almost all has evaporated

Stir in the tomatoes and bring sauce to a simmer. Reduce heat and cook uncovered for up to 4 hours. Stir the pan and occasionally skim off any fat that rises

Add water in small amounts to maintain sauce volume and prevent pan from cooking dry.

add salt and pepper to taste. Serve over pasta

NOTES

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Bolognese Sauce

3 tablespoon EVOO 
3 tablespoon butter 
1 1/2 medium  onions diced small
1 1/2 medium  carrots diced small
1 1/2 pounds ground beef cooked
1 1/2 cups whole milk 
 pinch  freshly grated nutmeg 
  salt and pepper 
6 cups canned plum tomatoes with juice roughly chopped 
  water 
  fresh spaghetti noodles

Melt but and oil together over medium heat, add the onions and carrots. Cook for 2 minutes, stirring well.

Add the ground beef and season with salt and pepper, cook until pan juices are clear

Add the milk to the pan and bring to a simmer, stirring frequently. Grate a small amount of nutmeg into sauce and simmer until almost all the milk is evaporated

Add the wine to the pan and simmer until almost all has evaporated

Stir in the tomatoes and bring sauce to a simmer. Reduce heat and cook uncovered for up to 4 hours. Stir the pan and occasionally skim off any fat that rises

Add water in small amounts to maintain sauce volume and prevent pan from cooking dry.

add salt and pepper to taste. Serve over pasta

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Nutrition

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Serving Size: 1 Serving (188g)
Recipe Makes: 6 Servings

Calories: 376
Calories from Fat: 268 (71%)

Amt Per Serving		% DV

	Total Fat 29.8g	40 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 13.9g
	Polyunsanturated Fat 1.5g
Cholesterol 93.1mg		29 %
Sodium 103.1mg		4 %
Potassium 436.2mg		11 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 3.5g
Protein 21.8g		31 %
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.

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Calories per serving: 376

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