From the '03 Annual:
Ragł Alla Bolognese with Fettuccine
Ragł is an Italian meat sauce usually served with pasta. The term Bolognese indicates a dish served with a thick, full-bodied sauce of meat and vegetables, also including milk (or cream) and wine.
This recipe can be found on page 288 of Cooking Light Annual Recipes 2003.
1 tablespoon olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1/2 cup finely chopped carrot
5 ounces ground veal
5 ounces ground pork
5 ounces ground round
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 bay leaf
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 (10 3/4-ounce) can tomato puree
1 cup whole milk
2 tablespoons minced fresh flat-leaf parsley
2 (9-ounce) packages fresh fettuccine, cooked and drained
2 tablespoons grated fresh Parmesan cheese
Parsley sprigs (optional)
Heat oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan.
Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes. Add the onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally.
Stir in milk and minced parsley; bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf. Add pasta, and toss to coat. Sprinkle evenly with cheese. Garnish with parsley sprigs, if desired.
Preparation Time: 19 minutes
Cooking Time: 121 minutes
Servings/Serving Size: Yield: 8 servings (serving size: 1 1/2 cups).
Nutrition Facts (per Serving):
369 calories; 44 g carbohydrates; 87 mg cholesterol; 11.8 g fat; 546 mg sodium; 21.4 g protein; 0 mg calcium; 3.7 mg iron; 4.2 g fiber
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