Labadie Recipe Database

Name Classic Bolognese Meat Sauce Number of People 20 List of Ingredients 2 small yellow onions, finely chopped 2 large carrots, cut into 1/4-inch dice 4 stalks celery, cut into 1/4-inch dice 4 T butter 1/4 cup extra-virgin olive oil 3 lbs. lean ground beef 1 tsp. salt 3 cups dry white wine 2 cups lowfat milk 1/2 tsp. ground nutmeg 2 28 oz. + 14 oz. can whole peeled tomatoes Description Put onions, carrots, celery, butter and oil in a heavy-bottomed Dutch oven and place over medium-high heat.  Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 15 minutes. Add ground beef and break it up with a wooden spoon.  Season with salt and continue stirring until the meat has lost its red color, about 4 minutes. Add wine and cook, stirring occasionally, until it has almost completely evaporated, 18 to 25 minutes.  Add milk and nutmeg and cook, stirring occasionally, until the milk has mostly evaporated, 12 to 18 minutes. Coarsely chop tomatoes and add them and their juice to the pot.  Once the tomatoes have started bubbling, reduce the heat to low so that the sauce is barely simmerling.  Cook uncovered for 4 hours, stirring occcasionally.  If all the liquid evaporates before the cooking time is up, add water 1/2 cup at a time as needed.  After 4 hours, make sure all the liquid has evaporated before you remove the sauce from the heat.  Blot or skim any fat from the surface before serving. Time 1 1/2 active 5 total Difficulty (1-5) 1 Notes Per 1/2 cups serving:  214 calories, 11 g fat, 49 mg cholesterol, 8 g carbohydrates, 15 g protein, 2 g fiber, 316 mg sodium, 420 mg potassium Might need to add a little beef bouillon, so hold off on salt.  Also added 1/2 cup wine near end of cooking time. Image