Over the weekend we had a household full of teenagers as we celebrated my daughter’s 16th birthday. She and her friends spent the afternoon wandering the corn maze at the local pumpkin patch (wandering is being polite). At one point she texts me that they are lost. I quickly responded “DON’T CALL 911!” We returned home to carve pumpkins and enjoy a pasta buffet.
This bolognese sauce was one of the three sauces we had at the party. It has a delicious long-cooked taste for only 2 hours on the stove. It’s very similar to my long-standing favorite recipe from Marcella Hazan’s cookbook “Essentials of Classic Italian Cooking.” Marcella uses a bit more butter, a full cup of wine and a cup of whole milk, so this sauce is a bit lighter. It may give up a little depth, but my husband who was raised on Marcella has a hard time telling the difference.
- 4 oz. pancetta or prosciutto, chopped
- 1 Tbsp. butter
- 1 small onion, chopped
- 1/2 cup celery, minced
- 1/2 cup carrots, minced
- 1 lb. 96/4% lean ground beef
- 1/4 cup white wine
- 2 (28 oz. each) cans crushed tomatoes
- 1 bay leaf
- salt and pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup half & half (optional)
In a deep heavy sauce pan, saute pancetta or prosciutto until fat melts. Add butter, onions, celery, and carrots and cook until soft. Add meat, season with salt and pepper and saute until the beef has lost its raw, red color (should be very light brown, don’t heavily brown). Add wine, cook until it reduces down, about 3-4 minutes. Add tomatoes and bay leaf. Simmer covered on low, at least 1 1/2 to 2 hours, stirring occasionally. Add half & half (if using) and parsley, cook 2 minutes longer. Makes about 8 cups.
Recipe adapted from http://www.skinnytaste.com (Gina’s Skinny Recipes). 1/2 cup has 2.25 Weight Watcher PointsPlus.