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Bolognese Sauce Recipe by The Canadian Living Test Kitchen Recipe

Looking for an easy Bolognese Sauce Recipe By The Canadian Living Test Kitchen recipe? Learn how to make Bolognese Sauce Recipe By The Canadian Living Test Kitchen using healthy ingredients.


Submitted by mommabear1977

Makes 8 servings



Serve this rich meat sauce on spaghetti squash for a comforting fall dinner. The sauce tastes even better when refrigerated overnight once the flavour has time to ripen.

Recipe Ingredients for Bolognese Sauce Recipe By The Canadian Living Test Kitchen

1 lb (454 g) lean ground beef
1 tsp (5 mL) fennel seeds
1 tbsp (15 mL) extra-virgin olive oil
19 g Lower Sodium Bacon
1 large onion, chopped
3 cloves garlic, minced
2 carrots, finely diced
2 stalk,+large+11"-12"+long celery ribs
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) pepper
1 cup (250 mL) unsweetened almond milk
28 oz Diced Tomatoes, No Salt Added
1/2 cup (250 mL) dry red wine
2 tbsp (25 mL) tomato paste
1 pinch granulated sugar
1 pinch hot pepper flakes
1/4 cup (50 mL) minced fresh parsley

Recipe Directions for Bolognese Sauce Recipe By The Canadian Living Test Kitchen

  1. In large Dutch oven, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. With slotted spoon, remove beef and set aside. Drain fat from pan.

  2. Meanwhile, using mortar and pestle or bottom of small saucepan, crush fennel seeds; add to beef.

  3. In same Dutch oven, heat oil over medium heat; fry pancetta, onion, garlic, carrots, celery, oregano, salt and pepper, stirring occasionally, until vegetables are softened, about 8 minutes.

  4. Add milk; simmer until almost no liquid remains. Add tomatoes, breaking up with back of spoon. Return beef to pan.

  5. Add wine, tomato paste, bay leaf, sugar and hot pepper flakes; bring to boil. Reduce heat and simmer until thick enough to mound on spoon, about 45 minutes. Discard bay leaf.

  6. Stir in parsley; cook for 2 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 1 month.)

  7. Additional Information:

  8. Variation

  9. Slow Cooker Bolognese Sauce: Cook as directed up to point of adding tomatoes; scrape into slow cooker. Add tomatoes to slow cooker, breaking up with back of spoon, wine, bay leaf, sugar and hot pepper flakes. Cover and cook on low for 6 hours or until vegetables are tender.

  10. Stir in tomato paste and parsley; cover and cook on high for 20 minutes or until thickened and bubbly. Discard bay leaf.

Categories

Tomatoes, Main Dish

Nutrition Facts
Serving Size 261.8g
Amount Per Serving
Calories
189
Calories from Fat
52
% Daily Value*
Total Fat
5.8g
9%
Saturated Fat
1.8g
9%
Trans Fat
0.0g
Cholesterol
51mg
17%
Sodium
135mg
6%
Potassium
754mg
22%
Total Carbohydrates
12.3g
4%
Dietary Fiber
3.7g
15%
Sugars
6.9g
Protein
19.5g
Vitamin A 68% Vitamin C 28%
Calcium 6% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in potassium
  • High in selenium
  • Very high in vitamin A
  • High in vitamin B12
  • High in vitamin C
  • High in zinc
  •   Bad points
  • Contains alcohol
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