Classic Bolognese Meat Sauce
Recipe type: Main Dish
Cuisine: Italian
Cook time: 
Total time: 
Serves: 12
Weight Watchers Info: 5 PointsPlus per half-cup of sauce. Carbohydrates: 15g per half-cup of sauce. Pasta is extra.
  • 2 small yellow onions, finely chopped
  • 4 small or 2 large carrots, cut into ¼-inch dice
  • 4 stalks celery, cut into ¼-inch dice
  • 4 tablespoons butter
  • ¼ cup extra-virgin olive oil
  • 3 pounds lean ground beef (90% or leaner)
  • 1 teaspoon salt
  • 3 cups dry white wine
  • 2 cups low-fat milk
  • ½ teaspoon ground nutmeg
  • 2 28-ounce cans plus one 14-ounce can whole peeled tomatoes
  1. Put onions, carrots, celery, butter and oil in a heavy-bottomed Dutch oven and place over medium-high heat. Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 15 minutes.
  2. Add ground beef and break it up with a wooden spoon. Season with salt and continue stirring until the meat has lost its red color, about 4 minutes.
  3. Add wine and cook, stirring occasionally, until it has almost completely evaporated, 18 to 25 minutes. Add milk and nutmeg and cook, stirring occasionally, until the milk has mostly evaporated, 12 to 18 minutes.
  4. Coarsely chop tomatoes and add them and their juice to the pot. Once the tomatoes have started bubbling, reduce the heat to low so that the sauce is barely simmering. Cook uncovered for 4 hours, stirring occasionally. If all the liquid evaporates before the cooking time is up, add water ½ cup at a time as needed. After 4 hours, make sure all the liquid has evaporated before you remove the sauce from the heat. Blot or skim any fat from the surface before serving.
Serving Size: ½ cup of sauce.

Make Ahead Tip: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Thin with a little water when you reheat it, if desired.
Nutrition Information
Serving size: ½ cup sauce Calories: 390 Fat: 15g Saturated fat: 6g Trans fat: 0g Carbohydrates: 15g Sugar: 7g Sodium: 591mg Fiber: 2g Protein: 27g Cholesterol: 83mg
Recipe by The Taste Place at