Classic Bolognese Sauce

• 분량: 4 servings
• 활동 시간: 20 minutes
• 총 시간: 2 hours 40 minutes

재료

2 tablespoons olive oil

1 small yellow onion, finely diced (about 1 cup)

1 small carrot, peeled and finely diced (about 1/3 cup)

1 small stalk celery, finely diced (about 1/4 cup)

3 cloves garlic, minced

1 pound lean ground beef

1 1/2 teaspoons kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground or freshly grated nutmeg

1 cup whole milk

1 cup dry white wine

1 (28-ounce) can whole peeled tomatoes

1 cup low-sodium chicken broth

방향

Step 1

Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Stir in 1 finely diced small yellow onion, 1 peeled and finely diced small carrot, 1 finely diced small celery stalk, and 3 minced garlic cloves. Cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes.

Step 2

Add 1 pound lean ground beef, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon ground nutmeg. Cook, breaking up the beef into smaller pieces, until cooked through, 5 to 7 minutes.

Step 3

Stir in 1 cup whole milk and cook, stirring occasionally, until evaporated, 10 to 12 minutes. Stir in 1 cup dry white wine and cook, stirring occasionally, until evaporated, 10 to 12 minutes.

Step 4

Stir in 1 (28-ounce) can whole peeled tomatoes and their juices, breaking up the tomatoes with your hands into bite-size pieces as you add them to the pot, and 1 cup low-sodium chicken broth. Bring to a simmer. Reduce the heat to low to maintain a very gentle simmer. Simmer, stirring occasionally and breaking up any large pieces of tomato with a wooden spoon, until the sauce is thickened and the flavors meld, about 1 1/2 hours.

영양 정보

• 1회 제공량: Serves 4
• 칼로리: 493 cal
• 지방 전체: 32.4 g
• 포화 지방: 10.9 g
• 불포화 지방: 0.0 g
• 콜레스테롤: 0 mg
• 나트륨: 1067.9 mg
• 탄수화물 전체: 16.3 g
• 식이섬유: 4.6 g
• 총 당류: 10.4 g
• 단백질: 24.8 g