Shannon816

Here's a nice discovery I recently found. I'd suggest doubling the recipe to keep a batch in the freezer. Note: It won't be runny like typical pasta sauce since it's mostly meat instead of tomato juice, but the flavor is still there.

Bolognese Sauce
2 tbsp olive oil
1 celery rib, finely chopped
1 small carrot, finely chopped
1 small onion, finely chopped (I used some canned minced onion instead, about 1/4 tsp)
2 garlic cloves, minced
3/4 pound extra lean ground beef chuck
1/4 pound ground pork (I used a pound of beef instead)
3/4 cup dry red wine or beef broth
1 cup crushed tomatoes
1 cup beef broth
2 tbsp tomato paste
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 tbsp chopped basil or parsley (optional)

Heat the oil in a saucepan over medium-low heat. Stir in celery, carrot, onion, and garlic and cook until the celery and onion are soft, about 4-6 minutes. Add the ground beef and pork, increasing the heat to medium-high, and cook, stirring and breaking the meat up. Cook until meat is no longer pink, 3-5 minutes. Add the wine or broth and reduce heat to medium, so that the wine or broth simmers. Cook until liquid is reduced to about 1/3 cup, approx. 12-15 minutes.

Stir in tomatoes, the second amount of broth, tomato paste and oregano. Partially cover and until until thick, approx. 45 minutes. Season with salt and pepper, and the basil or parsely.

Nutritional info:
Yields 6 servings
216 calories
16 g protein
9 g carbs
11 g fat
3 g saturated fat
44 mg cholestrol
455 mg sodium
2 g fiber

Diet exchange: 2 vegetable, 2 meat, 2 fat

For variety: May substitue Italian sausage for the pork.

Serve with 2 or 3 ounces of quinoa or whole wheat pasta per person.