Ground Beef Dinner — Bolognese Sauce

Find out the secret ingredient to this enticing sauce…
pasta

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Chicken livers are the secret to the Bolognese, shhhh… The sweetness of the peppers, onion, and basil, and the salty tang of gorgonzola is the perfect foil to Pasta alla Fantasia. — Cooking and the Career Girl

For more recipes like this one, visit Cooking and the Career Girl.

4
Servings
582
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 large onion
  • 3 medium carrots
  • 3 stalks celery
  • 3 cloves garlic
  • 3 1/2 Pounds ground beef, veal and pork mix, browned and drained
  • 3 large cans diced tomatoes
  • 1 large can tomato purée
  • 2 Cups red wine
  • 2 Tablespoons salt
  • 1 Pound chicken livers
  • 3 Tablespoons butter
  • 2 Tablespoons sherry

Directions

Roughly chop the onion, carrot, and celery; put into food processor along with the garlic. Pulse until finely chopped. 

Sauté in 3 tablespoons olive oil in large pot, add meat mixture (can be all beef if desired), tomatoes, wine, and salt. Simmer for two hours. 

Meanwhile, sauté chicken livers in butter until cooked through and add sherry. Pour all into food processor and pulse until there are no chunks and add to sauce. Continue cooking and season to taste.

Pour over pasta.

Nutritional Facts

Total Fat
7g
10%
Sugar
64g
71%
Saturated Fat
2g
8%
Cholesterol
11mg
4%
Carbohydrate, by difference
108g
83%
Protein
10g
22%
Vitamin A, RAE
50µg
7%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
51mg
5%
Choline, total
20mg
5%
Fiber, total dietary
7g
28%
Fluoride, F
105µg
4%
Folate, total
17µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
36mg
11%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
72mg
10%
Selenium, Se
2µg
4%
Sodium, Na
1088mg
73%
Water
489g
18%
Zinc, Zn
1mg
13%

Ground Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Ground Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.