Pasta With Bolognese Sauce Recipe


Main Ingredient


 Boiling water2 Cup (32 tbs)
 Dried porcini mushroom1 Ounce
 Vegetable cooking spray1
 Olive oil1 Tablespoon
 Chopped onion1⁄4 Cup (4 tbs)
 Chopped carrot3⁄4 Cup (12 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Garlic3 Clove (15 gm), minced
 Ground chuck1⁄2 Pound
 Ground turkey1⁄2 Pound
 Ground veal1⁄2 Pound
 Chablis/Other dry white wine1⁄2 Cup (8 tbs)
 Canned no salt added whole tomatoes58 Ounce, undrained and chopped (4 cans, 14 1/2-ounce each)
 Bay leaves2
 Salt1⁄2 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon
 Skim milk1⁄2 Cup (8 tbs)
 Dried whole oregano1 Teaspoon
 Dried whole thyme1 Teaspoon
 Ground nutmeg1⁄8 Teaspoon
 Hot cooked pasta5 Cup (80 tbs) (cooked without salt or fat)

Nutrition Facts

Serving size: Complete recipe

Calories 2813 Calories from Fat 946

% Daily Value*

Total Fat 105 g162%

Saturated Fat 33.5 g167.5%

Trans Fat 0.6 g

Cholesterol 758.7 mg

Sodium 1925 mg80.2%

Total Carbohydrates 268 g89.4%

Dietary Fiber 23.8 g95.1%

Sugars 54.7 g

Protein 183 g365.7%

Vitamin A 421.6% Vitamin C 173.2%

Calcium 165.6% Iron 174.1%

*Based on a 2000 Calorie diet


Pour 2 cups boiling water over mushrooms; let stand 10 minutes.
Drain mushrooms through 2 layers of cheesecloth, reserving 1 cup liquid.
Coarsely chop mushrooms, and set aside.
Coat a Dutch oven with cooking spray; add oil.
Place over medium-high heat until hot.
Add onion, carrot, celery, and garlic; saute until tender.
Add ground chuck, turkey, and veal; continue cooking until meat is browned, stirring to crumble.
Drain and pat dry with paper towels.
Wipe pan drippings from Dutch oven with a paper towel.
Return meat mixture to Dutch oven.
Add wine.
Bring mixture to a boil, and boil 2 minutes.
Add reserved mushrooms and 1 cup liquid, tomatoes, bay leaves, salt, and pepper.
Bring mixture to a boil; cover, reduce heat, and simmer 3 hours, stirring occasionally.
Remove and discard bay leaves.
Stir in milk, oregano, rhyme, and nutmeg.