My "Secret" Bolognese Sauce
My "Secret" Bolognese Sauce is a gluten free and dairy free recipe with 12 servings. One serving contains 505 calories, 29g of protein, and 33g of fat. For $2.76 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 27 people have tried and liked this recipe. A mixture of parsley, ground veal, ground pork, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a budget friendly sauce. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is pretty good. Try The Secret to Authentic Italian Bolognese Sauce, Ragù alla bolognese (Bolognese Sauce), and Bolognese Sauce (ragu Bolognese) for similar recipes.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tablespoons olive oil
- 1 lb ground veal
- 1 lb ground beef
- 1 lb ground pork
- 1 lb sausage
- 2 medium vidalia onions
- 1 cup carrots
- 5 garlic cloves
- 4 tablespoons oregano
- 1 cup red wine
- 56 ounce canned tomatoes
- 56 ounce tomatoes
- 3 tablespoons parsley
- 3 tablespoons basil
- 3 teaspoons granulated sugar
- 12 servings salt and pepper
Instructions
- 1
In a large, heavy dutch oven or stock pot, heat olive oil over med/high heat.
- 2
Add the ground veal being careful not to crowd the pot. Cook over med/high heat until browned and remove with a slotted spoon to a large bowl.
- 3
Drain all but 2 tablespoons of the fat, add the beef to the pot and cook until browned.
- 4
Remove with slotted spoon and add to the bowl with the veal.
- 5
Drain all but 2 tablespoons of fat and repeat with the pork.
- 6
Drain all the fat and brown the sausage.
- 7
Remove the sausage with the spoon and add to the meat mixture. Do not drain the fat.
- 8
Add the diced onions and carrots to the pot and cook until the onions are translucent and softened stirring occasionally.
- 9
Add the garlic and oregano, continue to cook for about 1-2 minutes.
- 10
Add the wine to the pot and scrape any brown bits left on the bottom, stir and let the wine cook down for approximately 2-3 minutes.
- 11
Add the meat mixture to the onions and stir to combine.
- 12
Add all four cans of tomatoes and stir thoroughly. Stir in the parsley, basil, sugar, salt and pepper. Turn the heat down to low and simmer for approximately 2-3 hours stirring occasionally. Before serving, taste the sauce for seasoning.since this is a large recipe you may need to adjust the sugar, salt and pepper to suit your tastes.