Bolognese Sauce
- Total Time
- 26 minutes, plus time for sauce
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1small onion, peeled and cut in ¼-inch dice
- 1small carrot, trimmed, peeled and cut in ¼-inch dice
- 1small rib celery, trimmed, peeled and cut in ¼-inch dice
- 2ounces pancetta, cut in ¼-inch dice
- ½ounce dried porcini mushrooms (about ½ cup), rinsed and finely chopped
- ½pound ground beef
- ½pound ground pork
- ¼pound ground veal
- 3½cups plum tomato sauce (see Micro-Tip)
- 1tablespoon kosher salt
- ¼teaspoon freshly ground black pepper
Nutritional analysis per serving (8 servings)
263 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 16 grams protein; 619 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Combine onion, carrot and celery in a 2½-quart souffle dish with a tightly fitting lid. Cook, covered, at 100 percent power in a high-power oven for 4 minutes.
- Step 2
Remove from oven and uncover. Stir in pancetta, mushrooms and meats. Cook, covered, for 2 minutes. Uncover and stir well. Mash the mixture repeatedly with the back of a wooden spoon to break up clumps of meat. Cook again, covered, for 2 minutes. Repeat stirring and mashing. Cook, covered, for 1 minute 30 seconds.
- Step 3
Remove dish from oven and uncover. Stir well and break up any remaining clumps of meat. Stir in tomato sauce. Cook, uncovered, for 5 minutes.
- Step 4
Remove from oven. Stir in salt and pepper.
- Chart: "Micro-Tip: Plum Tomato Soup" lists ingredients and microwave cooking instructions for different amounts of tomato soup
Private Notes
Comments
I finally get it...I bought the ingredients for this dish, happy to find a quick bolognese sauce for a weeknight (usually make something more like Marcella Hazan's, which is a Sunday afternoon cooking affair). As I read the recipe, I wondered, "What kind of oven has 100% instead of a temperature?" And, "What in the heck is a Micro-Tip?" I finally get it: You make this in a Science Oven!!! (Look for the American Hustle clip...and remember, no foil!)
Honestly, NYT needs to put the word "microwave" in the title of this recipe, so I realize what is up before I buy the ingredients. I just converted it to stove top, because I'm not in some weird hurry.
I own Ms. Kafka's Microwave Cookbook, and I swear by at the very least her risotto recipes. But one really does have to do a lot of digging (very bottom of page, "featured in microwave cooking") or detective work ("at 100%") here to infer that the recipe uses a microwave oven. Seems like that should be in the heading.
Honestly, NYT needs to put the word "microwave" in the title of this recipe, so I realize what is up before I buy the ingredients. I just converted it to stove top, because I'm not in some weird hurry.
Nice that the recipe explains that the micro-tip contained a recipe for the tomato sauce, but doesn’t include any details /s
I was craving a good bolognese tonight and was really pleased to find this recipe. When I scanned the ingredients I had everything except the carrot. Nevermind. I had all the ingredients prepped and then started to read the method. That’s when I realized you were supposed to MAKE IT IN THE MICROWAVE! What? Couldn’t quite bring myself to do that - so I did it all on the stove in just the way you would expect and it was fabulous. We licked our plates!
Advertisement