Bolognese Sauce

Mike and I are big fans of recipes that can be made in the crock-pot and require minimal work when we get home from work.  This is a new recipe that we tried earlier this month and we both really enjoyed it.  Neither of us have ever had a bolognese sauce before, so we really didn't know what to expect from it.  The flavor reminded us of a pot roast, probably due to the vegetables.  This recipe made a large crock-pot full, so I was able to freeze most of it for a future meal.  I served this on top of my homemade whole wheat noodles, but Mike thinks it would also taste great eaten like chili.  I think this would also taste great over brown rice or even a baked potato!

Bolognese Sauce

Serves 8

You will need:
1 Tablespoon butter
1 small onion, chopped
1 rib celery, finely chopped
1 carrot, chopped
2 pounds lean ground beef
salt and pepper
pinch of nutmeg
1 cup whole milk
1 cup white wine
2 28-ounce cans crushed tomatoes

1.  Melt butter in a large saucepan over medium heat.

2.  Add onion, celery, and carrot to saucepan.  Stir and cook until vegetables have softened, about 5 minutes.

3.  Add beef to saucepan and cook on high until it is no longer pink.  Season with salt, pepper, and nutmeg.

4.  Pour in milk and wine and bring to a boil.  Lower heat and simmer until liquid is reduced, about 15 minutes.

5.  Transfer mixture to your crock-pot and stir in tomatoes.  Cover and cook on low for 8 hours.

6.  Remove cover, stir and cook until sauce is slightly thickened, about 30 more minutes.

Serve over your choice of pasta, rice, or potato.

Nutritional stats per serving: 313 calories, 14 grams fat, 82 milligrams cholesterol, 4 grams fiber, 27 grams protein, 16 grams carbohydrates, 822 milligrams sodium.

Source:  All You Magazine, October 2011