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1 ¾ cups chopped onion
⅔ cup chopped celery
½ cup finely chopped carrots
6 garlic cloves, minced
extra low-fat ground beef weighing ½ pound
½ pound lean ground pork
½ pound ground veal
1 ½ cups canned chopped tomatoes
1 cup dry red wine
1 cup low-sodium beef broth
¼ cup chopped fresh parsley
2 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
¼ teaspoon ground cinnamon
¼ teaspoon salt
1 bay leaf

To make

Pour this savory Italian meat sauce over any pasta of your choice. We love long ribbon pappardelles.
Preheat a large nonstick skillet over medium-high heat. Add the onion, celery, carrot and garlic to the pan; simmer for 4 minutes. Add beef, pork and veal to the vegetable mixture. Cook for 5 minutes or until they are lightly browned; stir until they crumble. Drain the meat mixture; place in a 6-liter electric slow cooker. Add tomatoes and other ingredients. Cover and cook on low heat for 8 hours. Remove and discard the bay leaf.Freezing tip: What's the beauty of Bolognese? It freezes well. Prepare it in advance to have it on hand for a busy weekday evening.
  Views: 27
  Published: 11/20/2023 7:55 PM

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