Pasta Bolognese

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (3/4 cup pasta, 1 cup sauce) contains 570 calories, 46 g carbohydrate, (3 g fiber), 43 g protein, 34 g fat, (16 g saturated fat), 155 mg cholesterol, and 680 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 570
  • Makes: 11 cups sauce, 7 cups pasta
  • Active Time: 35 minutes
  • Total Time to Make: 1 day, 1 hour, 45 minutes
Pasta Bolognese

Ingredients

You'll Need

Large braising pan, stick blender or food processor

Directions

  1. Add 1 Tbsp oil and ground beef to braising pan on MED-HIGH; season with salt and pepper. Brown meat. Drain fat into small bowl; set aside. Transfer cooked beef to separate large bowl. Repeat with ground veal and ground pork, browning meats separately in 1 Tbsp oil, and seasoning individually. Add these browned meats to browned beef. Combine drained fats into separate bowl.
      
  2. Cook onion, garlic, and shallot in 3 Tbsp of reserved fat and extra-virgin olive oil on MED-LOW in braising pan about 5 min until soft but not browned. Season with salt and pepper. Return browned meats to braising pan; add wine. Bring to simmer on MED-HIGH; cook 3-4 min or until the wine is reduced by three-quarters.
     
  3. Puree tomatoes (including juice) one can at a time in blender or food processor. Add to braising pan. Season with salt and pepper. Bring to a simmer; cook uncovered on LOW 50 min. Add carrot; cook 10 min. Let cool. Chill overnight to allow flavors to meld. 
     
  4. Day of serving: Heat to simmer on MED-LOW. Remove from heat. Stir in garlic butter until melted. Stir in cream. Add cooked pasta to sauce; stir to combine. Place on serving plates; garnish with cheese shavings and basil. 
Chef Tips
Sauce can be made ahead up to point of adding butter and cream, then frozen for up to 1 month.

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