Bolognese Meat Sauce
31
- Prep Time35 min
- Total Time1 h 20 min
- Makes8 cups
(Photo: Erik Putz)
In Northern Italy, butter is used just as much as olive oil. Butter and milk magically make this sauce luxurious and creamy. It freezes well and can also be served simply with spaghetti.
Ingredients
2 tbsp butter
1 small onion, finely chopped
1 large carrot, finely chopped
2 stalks celery, finely chopped
500 g lean ground beef
1 garlic clove, minced
1/4 tsp salt
1 cup milk
1 cup white wine
2 660-mL jars tomato passata
Instructions
MELT butter in a large heavy pot over medium. Add onion, carrot and celery. Cook, stirring occasionally, until soft, 5 to 7 min. Increase heat to medium-high. Add beef, garlic and salt. Cook, stirring to break up meat, until no pink remains, 3 to 4 min. Add milk and cook until almost all liquid has evaporated, 7 to 8 min. Add wine and cook until almost all liquid has evaporated, 6 to 7 min. Stir in passata. Boil, then reduce heat to low and simmer, stirring bolognese occasionally, until slightly thickened, 45 min.
Storage tip
Use 4 1/2 cups bolognese for our classic lasagna recipe, and refrigerate remaining sauce in an airtight container for 2 days, or freeze up to 1 month.
Nutrition (per cup)
Calories 229, Protein 14g, Carbohydrates 12g, Fat 12g, Fibre 1g, Sodium 503mg.
Get more delicious ground beef recipes.
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