Authentic Bolognese Recipe

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Authentic Bolognese
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Ingredients
11
Count
Nutrition
338
Calories
Total time
3
Minutes
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Ingredients:

Directions:

  1. Note: Bolognese is pronounced the French pronunciation [boh-loh-NYEH-zeh], spelled bolognaise. Bolognese is another of those recipes that have been altered and adulterated beyond belief. Bolognese, like many of our fine world class dishes, originated in Italy. Bologna, Italy to be exact; thus it's name. Bolognese is NOT a tomato sauce with meat; it is a ragù made of meat with few ingredients, including tomatoes, cooked slowly, to develope it's rich, unique flavor. It takes about four hours to prepare and cook Bolognese. If you are a curious, adventuring cook and want to experience a wonderful, authentic taste; take the time to learn how to prepare and cook Bolognese. There really is nothing to compare with the slow, homecooked flavor of this ragù. It is traditionally used in the prepartion of other dishes,i.e.; spaghette, rigatoni, fettucine or tagliatelle alla bolognese ; or as a stuffing for cannelloni or lasagne.
  2. Preparation:
  3. Heat the olive oil and add the ground meat. Sauté the grounf beef until all the water has cooked away and the beef is sizzling. Allow the meat to brown as you stir it.
  4. Add the finely chopped onions, carrots and celery.
  5. Season the mixture with salt and pepper. Thoroughly mixing while continuing to cook for about 3 minutes.
  6. Pour in the wine and cook stirring until the wine is reduced and disappears.
  7. Turn down the heat and add the milk and nutmeg and cook until the milk is reduced and disappears. The milk tenderizes the ground beef.
  8. Add the tomatoes and mix thoroughly.
  9. Bring the sauce to a boil and reduce to the least heat necessary to maintain a very slow simmer. A very slow simmer means that the air and steam bubbles that break the surface of the ragù occur only a few time each minute. DO NOT BOIL! There should be no spattering of the sauce. This step in cooking the ragù should be a slow reduction of moisture and concentration of flavors.
  10. Cook uncovered for 3 hours, stirring occasionally to prevent sticking.
  11. When done the ragù may be used immediately or refrigerated or frozen until needed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 338.49 Kcal (1417 kJ)
Calories from fat 114.34 Kcal
% Daily Value*
Total Fat 12.7g 20%
Cholesterol 72.05mg 24%
Sodium 954.15mg 40%
Potassium 1160.88mg 25%
Total Carbs 18.37g 6%
Sugars 10.55g 42%
Dietary Fiber 4.35g 17%
Protein 30g 60%
Vitamin C 18.6mg 31%
Iron 4.3mg 24%
Calcium 130mg 13%
Amount Per 100 g
Calories 80.05 Kcal (335 kJ)
Calories from fat 27.04 Kcal
% Daily Value*
Total Fat 3g 20%
Cholesterol 17.04mg 24%
Sodium 225.65mg 40%
Potassium 274.55mg 25%
Total Carbs 4.34g 6%
Sugars 2.5g 42%
Dietary Fiber 1.03g 17%
Protein 7.09g 60%
Vitamin C 4.4mg 31%
Iron 1mg 24%
Calcium 30.7mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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