Bolognese sauce is a ground beef ragú made with pancetta, onions, carrots, celery, tomatoes, wine, and cream. Everyone raves about my Bolognese sauce. I never really thought of it as a light dish and I usually make it when I have a large crowd over for dinner.
I decided to tweak my recipe to make this lighter version by using lean chopped beef, reducing the butter and using half and half instead of heavy cream. Results were just as amazing as always and quite frankly, you would never know the difference. The trick to a good Bolognese sauce is the longer it cooks, the better it tastes so this is a perfect Sunday meal. Let this simmer on low at least an hour and a half or up to 3 hours if you have the time.
Serve it over pasta or even spaghetti squash, enjoy!!
- 4 oz pancetta, chopped (or center cut bacon)
- 1 tbsp butter
- 1 small onion, chopped
- 1/2 cup celery, minced
- 1/2 cup carrots, minced
- 1 lb 95% lean ground beef
- 1/4 cup white wine
- 2 - 28 oz cans crushed tomatoes (I love Tuttorosso)
- 1 bay leaf
- salt and fresh pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup half & half
- In a deep heavy saute pan, sauté pancetta until fat melts.
- Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.
- Increase flame to medium-high, add meat, season with salt and pepper and sauté until browned.
- 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 and parsley, cook 2 minutes longer.
Yield: 16 servings, Serving Size: 1/2 cup
- Amount Per Serving:
- Smart Points: 4
- Points +: 3
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 77.5mg
- Sodium: 335mg
- Carbohydrates: 8g
- Fiber: 0.3g
- Sugar: 4g
- Protein: 7.5g