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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This dish contains many of the flavors of sauce Bolognese, the classic Italian ragù of pancetta, a mixture of ground meats, and aromatic ingredients stewed together. Round out the meal with polenta. Garnish with chopped fresh rosemary, if desired. Ingredients:
1 ounce french bread, torn |
cooking spray |
2 ounces pancetta, chopped |
1/2 cup finely chopped shallots |
1/2 cup finely chopped carrot |
1 tablespoon tomato paste |
1/4 cup fruity red wine |
1/4 cup 2% reduced-fat milk |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 large egg, lightly beaten |
1/3 pound ground sirloin |
1/3 pound lean ground pork |
1/3 pound ground veal |
1 tablespoon butter |
4 ounces finely chopped cremini mushrooms |
2 tablespoons minced shallots |
4 teaspoons all-purpose flour |
1 cup fat-free, lower-sodium beef broth |
2 tablespoons half-and-half |
1/4 teaspoon black pepper |
dash of salt |
Directions:
1. Preheat oven to 350°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 3/4 cup. Arrange breadcrumbs on a baking sheet; bake at 350° for 8 minutes.
3. Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add pancetta; sauté for 2 minutes. Add 1/2 cup shallots and carrot; sauté 8 minutes, stirring occasionally. Add tomato paste; cook 1 minute. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Remove pan from heat; cool 5 minutes. Combine the breadcrumbs, pancetta mixture, milk, and next 6 ingredients (through veal) in a large bowl; gently mix until just combined.
4. Transfer mixture to a 9 x 5-inch loaf pan coated with cooking spray; do not pack. Bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand 10 minutes; cut into 6 slices.
5. To prepare sauce, melt butter in a medium saucepan over medium-high heat. Add cremini mushrooms and 2 tablespoons shallots; sauté for 6 minutes, stirring occasionally. Add flour, and cook for 1 minute. Add 1 cup beef broth; cook for 2 minutes, stirring frequently. Stir in half-and-half, 1/4 teaspoon black pepper, and dash of salt. Cook for 30 seconds. Serve with meat loaf.
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