Bolognese Pasta Sauce
ENGLISH
Serve with Spaghetti or Bucatini Pasta
1lb (455 g) lean ground beef
1lb (455 g) ground pork
2carrots, peeled and finely chopped
2stalks celery, finely chopped
1medium onion, finely chopped
4 cloves garlic, minced
½cup (120 mL) dry red wine
2cans (28 oz
[828 mL] each) crushed tomatoes
2cans (6 oz
[177 mL] each) tomato paste
1can (14 ½ oz
[428 mL]) chicken or beef broth
2tsp (10 mL) dried basil
2tsp (10 mL) dried oregano
2 fresh bay leaves
½tsp (2 mL) crushed red pepper flakes
2tsp (10 mL) sugar
Salt and pepper to taste
In large pot or Dutch oven over
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.
16