Main dish
Bolognese sauce
PrepPr10 minServesSrv6Ca:PCa:P1:0.7
Ingredients
- 1 tbsp extra virgin olive oil
- 3 tbsp butter, plus 1 tbsp for finishing
- 0.5 cup onion, chopped
- 0.666 cup celery, chopped
- 0.666 cup carrot, chopped
- 0.75 lb ground beef
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup whole milk
- Pinch of grated nutmeg (about 0.125 tsp)
- 1 cup dry white wine
- 1.5 cups canned Italian plum tomatoes, chopped, with juice
- Freshly grated parmigiano-reggiano, for serving
Directions
- Heat oil and butter over medium heat. Add onions and cook until translucent. Stir in celery and carrots, cooking for 2 minutes.
- Add ground beef, season with salt and pepper, and cook until no longer red, breaking up the meat as it browns.
- Pour in milk, simmer until evaporated, stirring often. Add nutmeg and mix well.
- Add wine, simmer until reduced. Stir in tomatoes, reduce heat to a low simmer, and cook uncovered for at least 3 hours, stirring occasionally. Add water (half a cup at a time) if needed to prevent sticking, but ensure none remains at the end. Adjust salt if necessary.
- Toss with cooked pasta and remaining butter. Serve with grated Parmesan on the side.
Nutrition Facts
Per serving (1 of 6). Does not change when you scale ingredients.
- Calories 277.75
- Total Fat 120g
- Saturated Fat 53.3g
- Trans Fat 5.1g
- Polyunsaturated Fat 0.4g
- Monounsaturated Fat 1.8g
- Cholesterol 386.6 mg
- Sodium 782.4 mg
- Carbohydrate 69.9g
- Fiber 7.2g
- Sugar 16.5g
- Protein 93.5g
- Calcium 512.3 mg
- Phosphorus 368.4 mg
- Ca:P ratio 1:0.7
- Vitamin A 1005.9 mcg
- Vitamin C 41.9 mg
- B1 (Thiamin) 0.3 mg
- B2 (Riboflavin) 0.4 mg
- B3 (Niacin) 2.1 mg
- B5 (Pantothenic) 1.3 mg
- B6 0.5 mg
- Folate 52.3 mcg
- B12 1.3 mcg
- Vitamin K 16.2 mcg
- Copper 0.3 mg
- Zinc 1.8 mg
- Selenium 6.4 mcg
