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Bolognese Pasta Sauce
Serve with Spaghetti
or Bucatini Pasta
1 lb (455 g) lean
ground beef
1 lb (455 g) ground
pork
2 carrots, peeled and
finely chopped
2 stalks celery, finely
chopped
1 medium onion, finely
chopped
4 cloves garlic, minced
½ cup (120 mL) dry red
wine
2 cans (28 oz
[828 mL] each)
crushed tomatoes
2 cans (6 oz
[177 mL] each)
tomato paste
1 can (14 ½ oz
[428 mL]) chicken or
beef broth
2 tsp (10 mL) dried
basil
2 tsp (10 mL) dried
oregano
2 fresh bay leaves
½ tsp (2 mL) crushed
red pepper flakes
2 tsp (10 mL) sugar
Salt and pepper to
taste
In large pot or Dutch oven over medium-high heat, cook
and crumble ground beef and pork, about 5 minutes. Add
carrots, celery, onion, and garlic to pot and continue to
cook and finely crumble mixture until meat is thoroughly
cooked, about 8 to 9 minutes. Remove from heat and
drain all excess fat. Return pot to medium heat and
add red wine. Cook and stir 3 minutes. Add remaining
ingredients, reduce heat and simmer for 1 hour, stirring
occasionally. Remove bay leaves and serve over hot pasta.
Yield: 10 servings.
Per Serving: About 268 cal., 21 g protein, 22 g carb, 11 g
fat, 57 mg cholesterol, 820 mg sodium.