Traditional White Bolognese Sauce
A delicious, non-tomato version of traditional Bolognese sauce made with ground beef, sausage, wine, and spices.
Equipment
- sauté pan
Ingredients
- 2 tablespoons olive oil
- 0.5 cup yellow onion, finely chopped
- 0.75 cup carrot, peeled and finely chopped 80 grams
- 0.25 cup celery, finely chopped 35 grams
- 1 teaspoon salt
- 1 pound ground beef (80/20) 453 grams
- 0.5 pound mild Italian sausage meat 226 grams
- 1.5 tablespoons flour
- 3 cloves garlic, peeled and chopped
- 1 teaspoon fresh rosemary, chopped
- 4 leaves sage leaves, chopped
- 1 cup dry white wine
- 1.5 cups beef stock/broth 400 ml
Instructions
- To a high-sided sauté pan add the oil over medium heat. When the oil is hot, add the onion, carrot and celery and a little of the salt. Cook for 5 minutes until they start to soften.
- Turn up the heat to medium-high, add the beef and sausage and rest of the salt. Cook, breaking up the meat until lightly browned. Add the garlic, rosemary and sage, cook for 1 minute. Sprinkle in the flour and stir to mix well. Cook for a minute.
- Add the wine and cook until it starts to evaporate. Add the beef broth and bring to a simmer. Cook for 30 minutes until thickened but still a little saucy. Taste for seasoning and add more salt if needed.
Nutrition
Serving: 1servingCalories: 340kcalCarbohydrates: 13gProtein: 20gFat: 18gSaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 54mgSodium: 848mgFiber: 1gSugar: 4g
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