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My "Secret" Bolognese Sauce

 
One serving costs about $2.76 One serving costs about $2.76

$2.76 per serving

27 people like this recipe

27 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 gluten-free,dairy-free,gluten free,dairy free sauce
spoonacular Score:71%

Spoonacular Score: 71%

 

The recipe My "Secret" Bolognese Sauce can be made in roughly roughly 45 minutes. This sauce has 505 calories, 29g of protein, and 33g of fat per serving. For $2.76 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 12. It is a good option if you're following a gluten free and dairy free diet. This recipe from Foodista requires vidalian onions, granulated sugar, garlic cloves, and ground pork. 27 people were impressed by this recipe. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is good. If you like this recipe, take a look at these similar recipes: The Secret to Authentic Italian Bolognese Sauce, Ragù alla bolognese (Bolognese Sauce), and Bolognese Sauce (ragu Bolognese).

Ingredients

Servings:
2 Tbsps
2 Tbsps olive oil
olive oil
1 lb
1 lb ground veal
ground veal
1 lb
1 lb ground beef
ground beef
1 lb
1 lb ground pork
ground pork
1 lb
1 lb sweet italian sausage
sweet italian sausage
2 medium
2 medium sweet diced vidalia onions
sweet diced vidalia onions
1 cup
1 cup diced carrots
diced carrots
5
5  garlic cloves
garlic cloves
4 Tbsps
4 Tbsps fresh oregano
fresh oregano
1 cup
1 cup red wine
red wine
56 oz
56 oz fire roasted canned tomatoes
fire roasted canned tomatoes
56 oz
56 oz canned pureed tomatoes
canned pureed tomatoes
3 Tbsps
3 Tbsps fresh parsley
fresh parsley
3 Tbsps
3 Tbsps fresh basil
fresh basil
3 tsps
3 tsps granulated sugar
granulated sugar
some
some salt and pepper
salt and pepper
2 Tbsps olive oil
2 Tbsps
olive oil
1 lb ground veal
1 lb
ground veal
1 lb ground beef
1 lb
ground beef
1 lb ground pork
1 lb
ground pork
1 lb sweet italian sausage
1 lb
sweet italian sausage
2 medium sweet diced vidalia onions
2 medium
sweet diced vidalia onions
1 cup diced carrots
1 cup
diced carrots
5  garlic cloves
5
garlic cloves
4 Tbsps fresh oregano
4 Tbsps
fresh oregano
1 cup red wine
1 cup
red wine
56 oz fire roasted canned tomatoes
56 oz
fire roasted canned tomatoes
56 oz canned pureed tomatoes
56 oz
canned pureed tomatoes
3 Tbsps fresh parsley
3 Tbsps
fresh parsley
3 Tbsps fresh basil
3 Tbsps
fresh basil
3 tsps granulated sugar
3 tsps
granulated sugar
some salt and pepper
some
salt and pepper

Equipment

slotted spoon
slotted spoon
dutch oven
dutch oven
bowl
bowl
slotted spoon
slotted spoon
dutch oven
dutch oven
bowl
bowl


Instructions

In a large, heavy dutch oven or stock pot, heat olive oil over med/high heat. 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. Drain all but 2 tablespoons of the fat, add the beef to the pot and cook until browned. Remove with slotted spoon and add to the bowl with the veal. Drain all but 2 tablespoons of fat and repeat with the pork. Drain all the fat and brown the sausage. Remove the sausage with the spoon and add to the meat mixture. Do not drain the fat. Add the diced onions and carrots to the pot and cook until the onions are translucent and softened stirring occasionally. Add the garlic and oregano, continue to cook for about 1-2 minutes. 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. Add the meat mixture to the onions and stir to combine. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.86
Ingredient
2 tablespoons olive oil
1 pound ground veal
1 pound ground beef
1 pound ground pork
1 pound sweet italian sausage
2 mediums sweet diced vidalia onions
1 cup diced carrots
5 garlic cloves
4 tablespoons fresh oregano
1 cup red wine
56 ounces fire roasted canned tomatoes
56 ounces canned pureed tomatoes
3 tablespoons fresh parsley
3 tablespoons fresh basil
3 teaspoons granulated sugar
Price
$0.33
$5.03
$3.52
$3.01
$4.05
$1.90
$0.22
$0.33
$1.04
$3.13
$5.10
$5.96
$0.48
$0.24
$0.02
$34.37

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you prefer lean meat and you can't find ground pork (which is generally leaner than ground beef), look for extra lean ground beef, ground turkey, or even ground bison.

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

Disclaimer

Nutritional Information

Quickview
505 Calories
28g Protein
32g Total Fat
19g Carbs
20% Health Score
Limit These
Calories
505
25%

Fat
32g
50%

  Saturated Fat
11g
72%

Carbohydrates
19g
7%

  Sugar
11g
12%

Cholesterol
113mg
38%

Sodium
594mg
26%

Alcohol
2g
12%

Get Enough Of These
Protein
28g
57%

Vitamin A
3555IU
71%

Vitamin B3
8mg
42%

Vitamin B1
0.62mg
42%

Vitamin K
43µg
41%

Selenium
27µg
40%

Vitamin B6
0.77mg
39%

Vitamin C
26mg
32%

Vitamin B12
1µg
32%

Phosphorus
316mg
32%

Zinc
4mg
31%

Potassium
897mg
26%

Vitamin B2
0.37mg
22%

Iron
3mg
22%

Manganese
0.39mg
19%

Fiber
4g
17%

Magnesium
56mg
14%

Vitamin B5
1mg
14%

Folate
53µg
13%

Calcium
124mg
12%

Copper
0.25mg
12%

Vitamin E
1mg
11%

covered percent of daily need

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