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Pasta With Bolognese Sauce

Diet.Chef's picture
Ingredients
  Boiling water 2 Cup (32 tbs)
  Dried porcini mushroom 1 Ounce
  Vegetable cooking spray 1
  Olive oil 1 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped carrot 3⁄4 Cup (12 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 3 Clove (15 gm), minced
  Ground chuck 1⁄2 Pound
  Ground turkey 1⁄2 Pound
  Ground veal 1⁄2 Pound
  Chablis/Other dry white wine 1⁄2 Cup (8 tbs)
  Canned no salt added whole tomatoes 58 Ounce, undrained and chopped (4 cans, 14 1/2-ounce each)
  Bay leaves 2
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Skim milk 1⁄2 Cup (8 tbs)
  Dried whole oregano 1 Teaspoon
  Dried whole thyme 1 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Hot cooked pasta 5 Cup (80 tbs) (cooked without salt or fat)
Directions

Pour 2 cups boiling water over mushrooms; let stand 10 minutes.
Drain mushrooms through 2 layers of cheesecloth, reserving 1 cup liquid.
Coarsely chop mushrooms, and set aside.
Coat a Dutch oven with cooking spray; add oil.
Place over medium-high heat until hot.
Add onion, carrot, celery, and garlic; saute until tender.
Add ground chuck, turkey, and veal; continue cooking until meat is browned, stirring to crumble.
Drain and pat dry with paper towels.
Wipe pan drippings from Dutch oven with a paper towel.
Return meat mixture to Dutch oven.
Add wine.
Bring mixture to a boil, and boil 2 minutes.
Add reserved mushrooms and 1 cup liquid, tomatoes, bay leaves, salt, and pepper.
Bring mixture to a boil; cover, reduce heat, and simmer 3 hours, stirring occasionally.
Remove and discard bay leaves.
Stir in milk, oregano, rhyme, and nutmeg.

Recipe Summary

Cuisine: 
Italian
Method: 
Boiled
Ingredient: 
Pasta

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