Bolognese is a meat sauce from the Bologna Region in Italy, with the addition of milk or cream. Hence, it does not have the more distinct and acidic flavours or a regular Spaghetti Sauce. It is milder and sweeter.
Bolognese
As with every recipe over time; and regions; it can change from the original recipe. The first recorded meat sauce served with pasta comes from the Bologna region in the late 18th century.
This is a nice change, our favorite Bolognese, developed over the years. The girls love it, very mild and flavorful. Generally, Bolognese is served with tagliatelle pasta, however alternatives can be other medium to broad flat pastas (pappardelle/fettuccine) or tube shapes (rigatoni/penne).
Ingredients
- 2 lb (908 gr) grams ground beef 0 CHO
- 1 cup prosciutto (100 grams) 0 CHO
- ½ cup diced celery (55 grams) 1 CHO
- ½ cup diced carrot (66 grams) 4.3 CHO
- ¼ cup diced red onion (30 grams) 2.5 CHO
- 28 oz (796 ml) can of tomatoes (3 CHO/½ cup/125 ml) 19.1 CHO
- ¾ cup whipping cream 0 CHO
- 1 cup red wine Cabernet Sauvignon 6 CHO
- ½ tsp. minced garlic. 0 CHO
- ½ tsp. salt. 0 CHO
- ¼ tsp. pepper 0 CHO
- 2 bay leaves 0 CHO
- 4 fresh Thyme sprigs (1/2 tsp. dried) 0 CHO
TOTAL CHO 32.9 CHO
- TOTAL GRAMS 1650 GRAMS
- 32.9 CHO DIVIDED BY 1650 GRAMS = .019 CHO/GRAM
- 1 TBSP = 16 GRAMS (.019 CHO x 16 GRAMS) .304 CHO/TBSP
- ¼ CUP = 4 TBSP (.304 CHO x 4 TBSP) 1.21 CHO/1/4 CUP
Pasta CHO will depend on your product
Instructions
- Dice prosciutto, spray PAM on small sauce pan and lightly sauté until crisp, but not burned. Set aside.
Scramble fry hamburger in a Dutch Oven. When cooked about half way, add celery, carrot, onion, garlic, salt and pepper. Gently sauté until meat is cooked through.
Add red wine and bring to a simmer.
Add cream and again bring to a simmer.
Meanwhile smash or purée the tomatoes. Add tomatoes, prosciutto, thyme, and bay leaves to the Dutch Oven.
Bake, covered in 350 oven for 1.5 hours.
Let rest uncovered for 5 minutes, then skim fat from the top.
Adjust seasoning and serve with pasta.
