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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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prep: 12 minutes; cook: 36 minutes Ingredients:
1 pound ground round |
1/2 pound ground turkey (white and dark meat) |
2 teaspoons olive oil |
1 ounce pancetta or bacon, chopped (about 1/3 cup) |
1/4 cup chopped onion (about 1/2 small) |
1/4 cup chopped celery (about 1/2 stalk) |
1/4 cup chopped carrot (about 1 small) |
1 teaspoon minced garlic |
1 cup fat-free, less-sodium chicken broth |
2/3 cup dry white wine or fat-free, less-sodium chicken broth |
2 tablespoons tomato paste |
1 (14.5-ounce) can petite-cut diced tomatoes, undrained |
1/2 teaspoon black pepper |
1/2 cup 2% reduced-fat milk |
1/4 teaspoon ground nutmeg |
Directions:
1. Cook ground round and turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain in a colander.
2. Heat olive oil in pan over medium-high heat. Add pancetta, and sauté 1 minute. Add onion and next 3 ingredients, and sauté 2 minutes or until vegetables are tender.
3. Return meat to pan. Add broth, wine, and tomato paste. Bring to a boil, and cook 5 minutes, stirring frequently. Add tomatoes and pepper; return to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in milk and nutmeg; cook 2 minutes or until thoroughly heated.
4. There are many versions of Bolognese (baw-loh-NYEH-seh), but it's basically a thick sauce made with meat and vegetables and enhanced with wine and milk.
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