Bolognese Sauce
- Total Time
- 26 minutes, plus time for sauce
- Rating
- Comments
- Read comments
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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.
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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.
Pre-roast onion, carrot, celery, mushroom, and pancetta (save drippings) in air fryer quiche dish. While veggies roast, cook/sear ground sausage/beef in pot. Drain off some fat. Add some red wine and reduce a while. Transfer all air fryer stuff to pot for bolognese slow cook. Add tomatoes and paste, stew.
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