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Bolognese Sauce

Trusted.Chef's picture
  Green bacon 2 Ounce, rinded and chopped (50 Grams)
  Butter/Margarine 1 Ounce (25 Grams)
  Onion 1 Small, skinned and chopped
  Carrot 1 , pared and finely chopped
  Celery stick 1 , washed, trimmed and chopped
  Minced beef 8 Ounce (225 Grams)
  Chicken livers 4 Ounce, finely chopped (100 Grams)
  Tomato paste 30 Milliliter (2 Tablespoon)
  Dry white wine 1⁄4 Pint (150 Milliliter)
  Stock 1⁄4 Pint (150 Milliliter)
  Nutmeg To Taste
  Bay leaf 2
  Garlic 1 Clove (5 gm), skinned and crushed

Fry the bacon in the butter or margarine in the uncovered pressure cooker until it is just brown.
Then add the vegetables and fry for a further 5 minutes until brown.
Stir in the beef and garlic and mix well to break up the lumps in the meat.
Then add the chopped livers and continue frying for about 3 minutes.
Add the tomato paste, wine, stock, seasoning, nutmeg and bayleaf and mix well.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Remove the bayleaf and adjust seasoning.
Put in a hot dish and keep hot while the pasta is cooking, or let it simmer gently in a pan for about 5 minutes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1093 Calories from Fat 589

% Daily Value*

Total Fat 66 g102.1%

Saturated Fat 31.6 g158%

Trans Fat 1.8 g

Cholesterol 609 mg203%

Sodium 820.9 mg34.2%

Total Carbohydrates 31 g10.4%

Dietary Fiber 6.5 g26%

Sugars 14 g

Protein 74 g148.6%

Vitamin A 484.6% Vitamin C 72.4%

Calcium 16% Iron 96.9%

*Based on a 2000 Calorie diet

Bolognese Sauce Recipe