LIGHT BEEF BOLOGNESE

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Light Beef Bolognese image

A nice hearty well seasoned beef-wine sauce to serve over pasta. I generally use Merlot for the wine because that's my favorite and I can serve the rest of the bottle with dinner. Sometimes I add another vegetable if I have one on hand, such as sliced mushrooms, peas or green beans.

Provided by echo echo

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

3 cloves garlic, minced
1 small onion, chopped
1/2 medium green bell pepper, diced (1/4" cubes)
1 tablespoon olive oil
1/2 lb lean ground beef
1/2 cup dry red wine
1 (16 ounce) can no-salt-added whole tomatoes
1 tablespoon tomato paste
1 tablespoon sugar
1 tablespoon chopped fresh Italian parsley
1 tablespoon fresh basil
1 tablespoon fresh oregano
1/2 tap dried marjoram
1/4 teaspoon dried thyme
1 bay leaf
fettuccine or pasta shells, to taste,cooked

Steps:

  • In a large saucepan or skillet, sauté the garlic, onion and green pepper in oil over moderate heat.
  • When the vegetables begin to sizzle, crumble the beef into the pan and sauté it, stirring with a wooden spoon, until it begins to brown, about 5-7 minutes.
  • Add the wine and stir and scrape well to deglaze the pan.
  • Add the tomatoes, breaking them up with your wooden spoon.
  • Stir in the remaining ingredients.
  • Simmer until sauce is thick but still slightly liquid, 20-25 minutes.
  • Discard the bay leaf.
  • Spoon over fettucine or shells.

Nutrition Facts : Calories 206.9, Fat 9.3, SaturatedFat 2.8, Cholesterol 36.9, Sodium 83.7, Carbohydrate 13.2, Fiber 2.1, Sugar 8.2, Protein 13.1

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