Your password has been sent to the email address you gave us. Look for it in your inbox!
SPLENDA® Bolognaise Sauce
4 tbsp (60 mL) vegetable oil
8 slices pancetta, chopped
3 cups (750 mL) mushrooms, thinly sliced
2 medium onions, diced
8 cloves garlic, thinly chopped
1 cup (250 mL) celery, diced
1 cup (250 mL) carrots, diced
6 Italian sausages
4 lb (1.8 kg) ground meat (pork, veal & beef mixture)
4 tbsp (60 mL) beef broth liquid concentrate
2 tbsp (30 mL) all-purpose flour
4 cans (28 oz) Italian tomatoes, diced
1 small can (14 oz) tomato paste
1 tbsp (15 mL) fennel seeds
8 bay leaves
1/2 cup (125 mL) Kalamata black olives, pitted
6 tbsp (90 mL) SPLENDA® No Calorie Sweetener, Granulated
Salt and pepper
In a large saucepan, heat half of the vegetable oil.
Brown the pancetta until crispy then reduce heat to medium.
Add the mushrooms, onions, garlic, celery and carrots. Stir well, cover and continue cooking for 10 minutes. Remove from heat and set aside.
Remove the sausage membrane and make small meatballs.
In a large saucepan, brown the ground meat mix over high heat in the other half of the oil, making sure that it comes off the fork.
Add the beef broth liquid concentrate and sprinkle with flour. Mix well.
Add vegetable mixture, tomatoes, tomato paste, sausage meatballs, fennel seeds, bay leaves, olives and SPLENDA® Granulated.
Salt and pepper to taste. Simmer over low heat for 4 hours.
Remove bay leaves before serving.
Add SPLENDA® Bolognaise Sauce to many Italian recipes – plus chicken breasts, corn chips, tacos, hamburgers, hot dogs, French fries and rice. Always make a pot full of sauce.
Don’t forget that it freezes well and tastes great reheated.
Amount per Serving
Serving Size: 1/16th of recipe
Total Calories: 380
Calories from Fat: 207
Total Fat: 23 g
Saturated Fat: 7 g
Cholesterol: 85 mg
Sodium: 1060 mg
Total Carbohydrates: 16 g
Fibre: 3 g
Sugars: 7 g
Protein: 27 g