Bolognese sauce is a ground beef ragú made with pancetta, onions, carrots, celery, tomatoes, wine, and cream. 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.
- 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.
Serving: 1/2 cup, Calories: 120kcal, Carbohydrates: 8g, Protein: 7.5g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 77.5mg, Sodium: 335mg, Fiber: 0.3g, Sugar: 4g
Freestyle Points: 4
Points +: 3