Bolognese Sauce

Ingredients

• 1 small onion, peeled and cut in 1/4-inch dice
• 1 small carrot, trimmed, peeled and cut in 1/4-inch dice
• 1 small rib celery, trimmed, peeled and cut in 1/4-inch dice
• 2 ounces pancetta, cut in 1/4-inch dice
• ½ ounce dried porcini mushrooms (about 1/2 cup), rinsed and finely chopped
• ½ pound ground beef
• ½ pound ground pork
• ¼ pound ground veal
• 3 ½ cups plum tomato sauce (see Micro-Tip)
• 1 tablespoon kosher salt
• ¼ teaspoon freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    241 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 14 grams protein; 52 milligrams cholesterol; 1483 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Combine onion, carrot and celery in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, covered, at 100 percent power in a high-power oven for 4 minutes.
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.
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.
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