Bolognese Meat Sauce
This delicious meat sauce made with minced carrots, celery and succulent ground veal tastes wonderful with any kid of pasta you like.
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| ¼ | cup |
carrots
minced |
|
| ¼ | cup |
celery
minced |
|
| 8 | ounces |
veal
ground |
|
| 2 | cups |
tomatoes
drained canned italian, finely chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 59 | ml |
carrots
minced |
|
| 59 | ml |
celery
minced |
|
| 231.2 | ml/g |
veal
ground |
|
| 473 | ml |
tomatoes
drained canned italian, finely chopped |
|
| 5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
nutmeg
|
*
|
Directions
In heavy 1½-quart saucepan heat oil; add onion and garlic and sauté until onion is translucent. Add tomatoes. Stir for one minute then add the rest of the ingredients. Stir constantly with a fork, until meat is crumbly and loses its pink color. Cook over low heat, stirring frequently, until some of liquid has evaporated, about 3 minutes; add remaining ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30 minutes.
