Slow-Cooker Bolognese Sauce - 12g Carbs, 2g Fiber
From: Cuisine at Home Magazine at www.cuisinerecipes.com
Be sure to use lean beef, like ground sirloin, to avoid a greasy
sauce. If you have difficulty locating bulk sausage, the link
variety works as well — just remember to remove the casing before
browning the meat.
Editor's Note - -
To lower the calorie count in this sauce try substituting neufchatel
in place of the mascarpone cheese, swap Italian turkey sausage for
fullfat pork sausage, or use skim milk instead of the 2-percent we
use in testing our recipes.
Steps to Success - -
1. Start with chopped vegetables, then mince them in a food
processor until they are very fine.
2. Whisking mascarpone into the sauce just before serving
gives bolognese its rich, velvety texture.
Preparation time: 30 min
Cooking time: 3-4 hours (low heat)
Servings: 6
1 Tbsp extra-virgin olive oil
1 lb ground beef sirloin
1/2 lb bulk Italian sausage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 Tbsp chopped garlic
1 can whole tomatoes, chopped (28 oz)
1/2 cup milk
1/4 cup dry red wine
1/4 cup low-sodium beef broth
1/4 cup tomato paste
2 Tbsp balsamic vinegar
1 tsp kosher salt
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp fennel seed
1/2 cup mascarpone or cream cheese
Heat the oil in a saute pan over medium heat. Add beef and sausage; cook
until no longer pink. Using a fine-mesh sieve, drain off fat; set beef
and sausage aside.
Mince onion, celery, carrot, and garlic in a food processor; transfer
to a 4- to 6-qt. slow cooker.
Add meat mixture, tomatoes, milk, wine, broth, tomato paste, vinegar,
salt, basil, oregano, pepper flakes, and fennel seed to slow cooker.
Cover; cook on low-heat setting for 3–4 hours. Immediately before
serving sauce, stir in mascarpone or cream cheese.
Servings: 6
Nutrition per Serving:
367 Calories, 25g Total Fat, 12g Sat, 93mg Cholesterol, 782mg Sodium,
12g Total Carbs, 2g Fiber, 22g Protein
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