Bolognese Sauce

Makes 3
Prep 15 m
Cook 80 m



  1. 1 of 3 Cook onion, carrot and celery in oil in 5-quart Dutch oven over medium-low heat until vegetables are very tender, about 12 minutes.
  2. 2 of 3 Increase heat to high. Add beef; cook until no longer pink, 6 minutes. Add tomatoes, wine, tomato sauce, salt and pepper, breaking up tomatoes. Simmer, uncovered, 1 hour.
  3. 3 of 3 Remove from heat. Stir in the half-and-half, if using, and parsley. Keeps refrigerated for up to 1 week.
Nutrition Information for Bolognese Sauce
Servings Per Recipe: 3
Per Serving: 34 mg chol., 11 g pro., 425 mg sodium, 9 g Fat, total, 156 kcal cal., 6 g carb.
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Printed from 07/22/2019