Indispensable Meat Sauce for Pasta
Indispensable Meat Sauce for Pasta takes roughly 45 minutes from beginning to end. For 92 cents per serving, you get a sauce that serves 16. One portion of this dish contains approximately 5g of protein, 2g of fat, and a total of 75 calories. This recipe is liked by 15 foodies and cooks. If you have mushrooms, canolan oil, carrots, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. It is a good option if you're following a dairy free diet. With a spoonacular score of 43%, this dish is good. If you like this recipe, you might also like recipes such as Meat Sauce for Pasta, Pastan and Meat Sauce, and Easy Meat Sauce for Pasta.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1/4 cup bulgur, (see Note)
1 teaspoon canola oil
2 carrots, finely chopped
2 stalks celery, finely chopped
1/4 teaspoon crushed red pepper
1/2 cup dry red wine
1 tablespoon chopped fresh thyme, or 1 1/2 teaspoons dried
3 cloves garlic, minced
1 green bell pepper, seeded and finely chopped
8 ounces lean ground beef
8 ounces mushrooms, trimmed and thinly sliced (3 cups)
1 large onion, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground pepper
2 28-ounce cans plum tomatoes (with juices), chopped
1 ounce prosciutto, finely chopped
1/2 teaspoon salt
2 cups water
Equipment:
dutch oven
wooden spoon
colander
Cooking instruction summary:
Heat a large Dutch oven over medium heat. Add ground beef and cook, breaking up meat with a wooden spoon until browned, 3 to 5 minutes. Transfer to a colander to drain fat. Set aside.Add oil to the Dutch oven and heat over low heat. Add prosciutto, onion, carrots, celery, and bell pepper and saut until softened, 15 to 20 minutes. Add mushrooms and garlic and saut for 10 minutes more. Add wine, increase heat to medium-high and cook until the wine has evaporated. Stir in tomatoes, thyme, oregano, salt, pepper, crushed red pepper and the reserved beef. Simmer, uncovered, stirring often, for an hour. Add water and bulgur. Simmer until the bulgur is tender, about 15 minutes. Taste and adjust seasonings.
Step by step:
1. Heat a large Dutch oven over medium heat.
2. Add ground beef and cook, breaking up meat with a wooden spoon until browned, 3 to 5 minutes.
3. Transfer to a colander to drain fat. Set aside.
4. Add oil to the Dutch oven and heat over low heat.
5. Add prosciutto, onion, carrots, celery, and bell pepper and saut until softened, 15 to 20 minutes.
6. Add mushrooms and garlic and saut for 10 minutes more.
7. Add wine, increase heat to medium-high and cook until the wine has evaporated. Stir in tomatoes, thyme, oregano, salt, pepper, crushed red pepper and the reserved beef. Simmer, uncovered, stirring often, for an hour.
8. Add water and bulgur. Simmer until the bulgur is tender, about 15 minutes. Taste and adjust seasonings.
Nutrition Information:
covered percent of daily need
