Valerie's Bolognese Sauce

Valerie's Bolognese Sauce

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valerie160 0

"I wanted a good meat sauce, but was having trouble finding that one recipe that knocked my socks off, so I altered a few and came up with my own. Of course, it goes well with all types of pasta and in the traditional Spaghetti ala Bolognese. But I also use this as my sauce in lasagna, baked ziti, pizza - you name it. It gives everything that extra oomph!"
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Ingredients

1 h 55 m servings 386 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.
  2. Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.

Footnotes

  • Cook's Notes
  • For a little something extra, you can also add 3 or 4 slices of chopped bacon with the onions, carrots, celery and garlic.
  • If you don't use or drink red wine, just substitute grape juice or cranberry pomegranate juice - I've done both with outstanding results.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

I would rate this 6 stars if I could. I made it exactly like the recipe except I used ground turkey instead of beef. When it was finished I took my submersion blender and used it to just make it...

Most helpful critical review

Just so so. Flavor was good, but the recipe was a little more trouble than the finished product ended up. The canned tomatoes cooked down and the remaining peels were an unappealing texture in...

I would rate this 6 stars if I could. I made it exactly like the recipe except I used ground turkey instead of beef. When it was finished I took my submersion blender and used it to just make it...

This was a nice sauce that the whole family enjoyed. We like a meatier sauce so I doubled the meat. Very good recipe that I will keep using.

Just so so. Flavor was good, but the recipe was a little more trouble than the finished product ended up. The canned tomatoes cooked down and the remaining peels were an unappealing texture in...

This sauce is excellent ! I've made it twice and it gets better each time.

OK but it needed something, just not sure what.

This is wonderful sauce! I did use both 1/2 lb ground beef and about 1/2 lb Johnsonville Italian Sausage. I only had non fat milk so I decided to use cream instead of milk and I am glad I did....

I made this recipe as stated and it tasted so bitter. I then added extra oregano and fresh basil,