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Bolognese Sauce
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Bolognese Sauce

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By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Servings: 6

Ingredients 

  • 4 oz ground beef
  • 4 oz ground pork
  • 2 Tbsp avocado oil, or any neutral cooking oil
  • ¼ cup unsalted butter
  • ½ cup onion, chopped
  • 6 garlic cloves, chopped
  • 1 cup celery, chopped
  • ⅔ cup carrots, chopped
  • ½ tsp red chili flakes
  • 1 Tbsp kosher salt
  • 2 tsp black pepper
  • 1 ½ tsp sugar
  • 2 Tbsp tomato paste
  • 1 cup whole milk
  • 1 pinch ground nutmeg, I like to freshly grate from a whole nutmeg
  • 2 Tbsp dried oregano
  • 1 Tbsp dried basil
  • 1 cup red wine
  • 2 28 oz cans peeled whole tomatoes, chop tomatoes and include juice (from one can only)
  • 4 bay leaves
  • ⅓ cup parmesan cheese, grated
  • 1 lb pasta

Instructions

  • Preheat oven to 350 degrees.
  • In a oven proof pot, on medium high heat, add cooking oil and butter. Add onion and garlic and saute for a several minutes until they become translucent.
  • Then add chopped carrots and celery along with the red chili flakes. Cook for another 5 minutes, stirring occasionally.
  • Add ground beef and pork to the pot.
  • Then add sugar, salt, pepper and tomato paste to the meat. Mix it all in and cook until the meat is no longer pink.
  • Add milk.
  • Then add nutmeg, oregano and basil. Mix well.
  • Add the wine, tomatoes with its juice and bay leaves.
  • Turn heat up to bring it to a boil.
  • Cover pot with lid.
  • Place oven proof pot in oven and let it bake for 3 hours.
  • While the sauce is baking, cook pasta to al dente as per the instructions on the box.
  • After 3 hours, remove bay leaves and add parmesan cheese. Mix well.
  • Add cooked pasta and give it a good toss, then serve!

Nutrition

Serving: 1portion | Calories: 603kcal | Carbohydrates: 68g | Protein: 21g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1368mg | Potassium: 620mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2972IU | Vitamin C: 5mg | Calcium: 212mg | Iron: 3mg

Equipment

  • 3.5 Quarter pot

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