Lower Fat Higher Fibre Beef Bolognese Sauce Recipes
BOLOGNESE SAUCE
Savor a full-bodied northern Italian meat sauce that's classically made with both beef and pork and also enhanced with wine.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In 4-quart saucepan, cook beef, sausage, onion, carrot, celery and garlic over medium heat, stirring frequently, until beef and sausage are thoroughly cooked; drain.
- Stir in tomatoes, breaking up with spoon. Stir in remaining ingredients. Heat to boiling. Reduce heat; simmer uncovered about 30 minutes or until slightly thickened.
- Serve over cooked pasta as desired.
Nutrition Facts : Calories 170, Carbohydrate 12 g, Cholesterol 35 mg, Fiber 3 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 6 g, TransFat 0 g
VEGETARIAN BOLOGNESE SAUCE (LOW-FAT)
Veggie additions are added to an already prepared marinara sauce for a healthy thick rich delicious vegetarian bolognese sauce, the portobello mushroom takes the place of ground beef, all amounts may be doubled --- this sauce tastes even better the next day --- using a good-quality marinara sauce will only improve the flavor :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat about 3 tablespoons olive oil in a saucepan over medium-high heat.
- Add in onion, diced carrots, celery, both bell peppers, chopped portobello mushroom, dried oregano and crushed red pepper flakes; cook stirring for 4-5 minutes.
- Add in garlic and cook for 2 minutes.
- Add in wine and prepared marinara sauce, bring to a simmer stirring.
- Reduce heat to low and simmer uncovered for 35-40 minutes stirring occasionally.
- Season sauce with salt and fresh ground black pepper to taste.
Nutrition Facts : Calories 52, Fat 0.2, Sodium 17.2, Carbohydrate 6.9, Fiber 1.5, Sugar 2.6, Protein 1.1
LOWER FAT, HIGHER FIBRE BEEF BOLOGNESE SAUCE
This is a healthier version of bolognese sauce. I wanted to come up lower calorie versions of some of my family's favourites to help my DH with his diet. It can seem a little convoluted but we like the results. As my children love this I also omit the salt and let people season to their own taste when it gets to the table. I also tend to make this a couple of hours in advance and let it rest so the flavours come through a bit more, but it still tastes great without the resting time. It also freezes well and can be made in bulk for OAMC.
Provided by dreamweavers
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put hot water in pan add steak seasoning, onion salt and mince. Bring to boil and let it cook till mince is cooked through. This removes the fat from the beef.
- Take cooked mince from pan with a slotted spoon and put to one side. Then remove the fat from the top of the "stock" left.
- Take dried mushrooms and rinse them throughly to remove any gritty bits. Then place these into the stock. Bring to the boil, then turn the heat down and simmer till mushrooms are soft.
- Take approximately half to three quaters of the cooked mushroms, a little hot water if needed and whiz them in a blender / magic bullet till you get a fine mushroom paste. Put to one side.
- Chop onion and crush garlic. Add these to a pan with a tiny amount of olive oil, I use an olive spray and give it a few squirts. Saute the onion and garlic gently until soft.
- Add the precooked mince, mushroom paste and tinned chopped tomatoes and let it heat through.
- As the above is warming, whiz the carrots with a little water till you get a carrot paste, then add this to the mix.
- Add tomato puree, dried basil, dried oregano to taste. Then the natural wheat bran and the mushrooms not blended earlier. Stir, bring to the boil and then let it simmer for 5 minutes
- Add wine to taste simmer for another minute.
- Serve with pasta, Enjoy.
Nutrition Facts : Calories 310.2, Fat 19, SaturatedFat 7.4, Cholesterol 85, Sodium 107.3, Carbohydrate 9.4, Fiber 2.4, Sugar 5, Protein 24.8
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