Bolbgnese Sauce (WW)

By KeyIngredient

Ingredients

• 4 oz. pancetta, diced
• 1 T olive oil
• 3/4 c finely chopped onion
• 3/4 c finely chopped carrot
• 3/4 c finely chopped celery
• 1 T tomatoes
• 1 lb. ground beef, extra lean
• 1/2 tsp. salt
• 1/8 tsp pepper
• 1/8 tsp ground nutmeg
• 3/4 c dry white wine
• 1 (15 oz) can crushed tomatoes
• 1/4 c fat free evaporated milk

Details

Servings 8

Preparation

Step 1

1. In large pot cook pancetta until crisp. Drain on paper towel

2. Add olive oil to pot, followed by vegetables. Cook, stirring until pan is nearly dry and veggies are soft - 6-8 min. Stir in tomato paste and cook 1 min. Add beef, sprinkle with salt, pepper, and nutmeg and cook, breaking up meat and cooking until no longer pink.

3. Add the wine and simmer, stirring often until reduced by half - 5 min. Add tomatoes and pancetta. Bring to boil, then reduce heat to a low simmer

4. Cook uncovered, stirring occasionally about 45 min. Add a bit of hot water if necessary to keep the meat and vegetables from sticking. Stir in the evaporated milk and simmer for another 5 min. Taste, adjust seasoning and serve