My "Secret" Bolognese Sauce

Gluten Free
Dairy Free
Health score
19%
My "Secret" Bolognese Sauce
45 min.
12
560kcal

Ingredients

  • tablespoons olive oil 
  • lb ground veal 
  • lb ground veal 
  • lb ground beef 
  • lb ground pork 
  • lb sausage sweet italian
  • medium onion diced sweet
  • cup carrots diced finely
  •  garlic clove minced
  • tablespoons oregano fresh chopped
  • cup red wine (I used DaVinci Chianti)
  • 56 ounce canned tomatoes fire roasted crushed canned (You can use regular but try to use if available)
  • 56 ounce tomatoes pureed canned
  • tablespoons parsley fresh chopped
  • tablespoons basil fresh chopped
  • tablespoons basil fresh chopped
  • teaspoons granulated sugar 
  • 12 servings salt and pepper to taste

Equipment

  • bowl
  • pot
  • slotted spoon
  • dutch oven

Directions

  1. In a large, heavy dutch oven or stock pot, heat olive oil over med/high heat.
  2. Add the ground veal being careful not to crowd the pot. Cook over med/high heat until browned and remove with a slotted spoon to a large bowl.
  3. Drain all but 2 tablespoons of the fat, add the beef to the pot and cook until browned.
  4. Remove with slotted spoon and add to the bowl with the veal.
  5. Drain all but 2 tablespoons of fat and repeat with the pork.
  6. Drain all the fat and brown the sausage.
  7. Remove the sausage with the spoon and add to the meat mixture. Do not drain the fat.
  8. Add the diced onions and carrots to the pot and cook until the onions are translucent and softened stirring occasionally.
  9. Add the garlic and oregano, continue to cook for about 1-2 minutes.
  10. Add the wine to the pot and scrape any brown bits left on the bottom, stir and let the wine cook down for approximately 2-3 minutes.
  11. Add the meat mixture to the onions and stir to combine.
  12. Add all four cans of tomatoes and stir thoroughly. Stir in the parsley, basil, sugar, salt and pepper. Turn the heat down to low and simmer for approximately 2-3 hours stirring occasionally. Before serving, taste the sauce for seasoning.since this is a large recipe you may need to adjust the sugar, salt and pepper to suit your tastes.

Nutrition Facts

Calories560kcal
Protein26.57%
Fat58.75%
Carbs14.68%

Properties

Glycemic Index
33.74
Glycemic Load
2.69
Inflammation Score
-10
Nutrition Score
28.840434782609%

Flavonoids

Cyanidin
0.04mg
Petunidin
0.4mg
Delphinidin
0.4mg
Malvidin
2.77mg
Peonidin
0.25mg
Catechin
1.43mg
Epigallocatechin
0.01mg
Epicatechin
0.76mg
Epigallocatechin 3-gallate
0.04mg
Hesperetin
0.13mg
Naringenin
1.25mg
Apigenin
2.18mg
Luteolin
0.04mg
Kaempferol
0.81mg
Myricetin
1.06mg
Quercetin
9.03mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:559.69kcal
27.98%
Fat:35.29g
54.3%
Saturated Fat:12.64g
78.97%
Carbohydrates:19.85g
6.62%
Net Carbohydrates:15.66g
5.7%
Sugar:11.02g
12.25%
Cholesterol:144.77mg
48.26%
Sodium:802.8mg
34.9%
Alcohol:2.12g
11.78%
Protein:35.91g
71.83%
Vitamin A:3582.26IU
71.65%
Vitamin B3:11.25mg
56.26%
Vitamin B6:0.93mg
46.46%
Selenium:31.06µg
44.37%
Vitamin B1:0.65mg
43.63%
Vitamin K:45.12µg
42.97%
Vitamin B12:2.43µg
40.51%
Phosphorus:393.51mg
39.35%
Zinc:5.83mg
38.87%
Vitamin C:26.74mg
32.42%
Potassium:1017.62mg
29.07%
Vitamin B2:0.47mg
27.83%
Iron:4.22mg
23.46%
Manganese:0.4mg
20.14%
Vitamin B5:1.86mg
18.61%
Fiber:4.18g
16.74%
Magnesium:66.2mg
16.55%
Folate:58.33µg
14.58%
Copper:0.29mg
14.43%
Calcium:131.49mg
13.15%
Vitamin E:1.8mg
12.03%
Source:Foodista
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