Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Bolognese Meat Sauce with Pasta




Source of Recipe


Internet


List of Ingredients




2 tablespoons of finely chopped pancetta (Italian bacon), optional
12 ounces of extra lean ground beef
Two 14 1/2 ounce cans of low sodium tomatoes, cut up
1 cup of chopped onion
3/4 cup of dry lentils
1/4 cup of finely chopped carrot
1/4 cup of finely chopped celery
1/4 cup of snipped Italian flat leaf or regular parsley
1/4 cup of tomato paste
1 teaspoon of instant beef bouillon granules
1 cup of water
1/2 cup of dry white wine or beef broth
12 ounces dried pasta, ie mostaccioli or spaghetti
1/3 cup evaporated fat free milk
Grated Parmesan cheese, optional
Italian flat leaf parsley sprigs, optional

In a large saucepan or Dutch oven cook pancetta, if using, just until crisp. Add ground beef. Cook until meat is no longer pink. Drain fat. If desired, pass undrained tomatoes through a food mill or sieve. Or process in blender or food processor till nearly smooth. For sauce, add the tomatoes, onion, lentils, carrot, celery, snipped parsley, tomato paste and bouillon granules to meat in saucepan. Stir in the water and wine or broth. Bring to boiling, reduce heat. Cover and simmer about 40 minutes or until the lentils are tender, stirring occasionally. Uncover and simmer about 5 minutes more or till of desired consistency. Meanwhile, cook the pasta according to package directions. Drain, keep warm. Stir evaporated milk into met mixture. Heat through. Serve the sauce over hot pasta. If desired, sprinkle with Parmesan cheese and garnish with parsley sprigs. Makes 6 servings

Nutrients per serving Calories 447 Protein 27g Carbohydrate 64g Fat 8g (3 g saturated) Cholesterol 41mg Sodium 314mg



Recipe