1/2 Photos of Light Beef Bolognese
echo echo's Note:
A nice hearty well seasoned beef-wine sauce to serve over pasta. I generally use Merlot for the wine because that's my favorite and I can serve the rest of the bottle with dinner. Sometimes I add another vegetable if I have one on hand, such as sliced mushrooms, peas or green beans.
My Private Note
Units: US | Metric
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1/2 medium green bell pepper, diced (1/4" cubes)
- 1 tablespoon olive oil
- 1/2 lb lean ground beef
- 1/2 cup dry red wine
- 1 (16 ounce) can no-salt-added whole tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon sugar
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon fresh basil
- 1 tablespoon fresh oregano
- 1/2 tap dried marjoram
- 1/4 teaspoon dried thyme
- 1 bay leaf
- fettuccine or pasta shells, to taste,cooked
- 1In a large saucepan or skillet, sauté the garlic, onion and green pepper in oil over moderate heat.
- 2When the vegetables begin to sizzle, crumble the beef into the pan and sauté it, stirring with a wooden spoon, until it begins to brown, about 5-7 minutes.
- 3Add the wine and stir and scrape well to deglaze the pan.
- 4Add the tomatoes, breaking them up with your wooden spoon.
- 5Stir in the remaining ingredients.
- 6Simmer until sauce is thick but still slightly liquid, 20-25 minutes.
- 7Discard the bay leaf.
- 8Spoon over fettucine or shells.
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Nutritional Facts for Light Beef Bolognese
Serving Size: 1 (247 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 206.9
- Calories from Fat 83
- Total Fat 9.3 g
- Saturated Fat 2.8 g
- Cholesterol 36.8 mg
- Sodium 83.7 mg
- Total Carbohydrate 13.1 g
- Dietary Fiber 2.0 g
- Sugars 8.2 g
- Protein 13.0 g
The following items or measurements are not included: