Quick Rag Bolognese

BON APPTIT DECEMBER 2003

Yield
Makes 4 servings
Ingredients
2 tablespoons olive oil

18 oz meat loaf mix or 6 oz each lean ground beef, lean ground veal, and lean ground
pork

1 medium onion, chopped

1/3 cup coarsely chopped carrot

1/3 cup coarsely chopped celery

3 garlic cloves, finely chopped

3/4 cup red wine

2 14 1/2-ounce cans diced tomatoes

1 tablespoon balsamic vinegar

1 tablespoon basil

3 tablespoons tomato paste

1/3 cup half and half (optional: fat free)

2 tablespoons chopped fresh oregano

Preparation

1. Heat oil in heavy large saucepan over medium-high heat. Add meat, onion, carrot, celery,

and garlic; saut until meat begins to brown, about 8 minutes. Add dairy and simmer 5 minutes. Add wine

and cook until wine evaporates, stirring often, about 3 minutes. Stir in tomatoes with balsamic vinegar,

basil, and oregano. Reduce heat to medium-low and simmer until thickened, about 25 minutes. Season

sauce to taste with salt and pepper.