Bolognese Sauce
User Reviews
5
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Prep Time
30 mins
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Cook Time
8 hrs
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Servings
3 jars
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Calories
761 kcal
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Course
Main Course
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Cuisine
Italian
Bolognese Sauce
Description
This Bolognese Sauce begins by sautéing diced carrots, celery, onions, and garlic in olive oil until tender and fragrant. The vegetables form a flavorful base layered with lean ground beef cooked until browned and drained of fat. Crushed tomatoes, tomato paste, seasonings, and beef bouillon concentrate the meaty, savory flavor. The mixture is combined in a slow cooker and cooked on low heat for 8 to 10 hours, allowing the flavors to meld and the sauce to thicken.
Before serving, heavy cream and freshly grated Parmesan cheese are stirred in, adding richness and a smooth texture to the final sauce. The combination results in a creamy yet robust sauce suitable for pasta dishes.
The recipe notes that Italian seasoning levels may need adjustment depending on the brand's potency. It also suggests freezing the sauce without milk and Parmesan, adding those ingredients fresh when reheating. The batch yields about three jars of sauce, making it practical for multiple meals or freezing.
Ingredients
- 2 tablespoon olive oil
- 3 carrot finely diced, large
- 2 celery finely diced, large stalks
- 2 cups white onion finely diced
- 2 tablespoon garlic minced, fresh
- 2 pounds ground beef lean
- 2 crushed tomatoes 28 oz cans
- 1 tomato paste 156ml can
- 1-2 tablespoons Italian seasoning
- 1 beef bouillon cube
- 1/2 cup heavy cream
- 1/3 cup Parmesan Cheese grated fresh
Instructions
- Heat the olive oil in a large skillet. Saute the carrots, celery and onion until tender. Add in the garlic and saute for another 2 minutes, until it's fragrant and lightly browned. Place the vegetables into the bottom of a large slow cooker.
- In the same pan cook the ground beef until it is fully browned and no longer pink. Drain the grease and add to the slow cooker.
- Add the tomatoes, tomato paste, Italian seasoning and boullion cube.
- Cook on low for 8-10 hours.
- When the sauce is done to your liking, stir in the cream and the Parmesan to finish.
- Use on your favourite pasta. Freeze the leftovers for another meal.
Notes
- Adjust Italian seasoning to taste depending on brand strength.
- For freezing, omit the cream and Parmesan; add when reheating.
- This recipe yields about three jars (650–800 ml each) of sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3jars
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Calories | 761kcal | 38% |
| Carbohydrates | 21g | 7% |
| Protein | 71g | 142% |
| Fat | 42g | 65% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 249mg | 83% |
| Sodium | 465mg | 19% |
| Potassium | 1538mg | 33% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 11010IU | 220% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 276mg | 28% |
| Iron | 8.4mg | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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