italian bolognese sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 bay leaf
- salt and pepper to taste
- parmesan cheese for serving
- 2 carrots
- 1 tbsp extra virgin olive oil
- pinch of sugar
- 2 celery stalks
- 1/2 white onion
- 1 lb ground meat {i did half beef and half pork}
- 2 15 oz cans of tomato sauce
- Carbohydrate 2.634369375 g
- Cholesterol 0 mg
- Fat 0.885535 g
- Fiber 0.763049996674061 g
- Protein 0.3035725 g
- Saturated Fat 0.129187 g
- Serving Size 1 1 Serving (90g)
- Sodium 28.0754466145833 mg
- Sugar 1.87131937832594 g
- Trans Fat 0.0412757499999999 g
- Calories 19 calories
Rinse and dry your carrots and celery stalks, and roughly chop, along with the onion. Add all of the veggies to a food processor, and pulse until finely ground.Heat the olive oil in a large nonstick pot over medium-high heat. Add in the veggies, and let them cook for a few minutes, until they smell fragrant.Add in your ground meat, and break it up as you stir. Season with some salt and pepper, and cook until browned.Drain any excess fat, then add in the two cans of tomato sauce, plus about 1 can’s worth of water. Add in the bay leaf and the sugar. Stir well, then turn the heat down to a low simmer.Cover, and let the sauce cook on very low heat for at least 1 hour, or more time if you have it. Remember to stir occasionally to prevent the meat from sticking to the bottom.When ready, cook your favorite pasta according to package directions, and serve with a generous scoop of the bolognese on top. Don’t forget to top with freshly grated Parmesan!
