*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
When I did the recipe I didn't really think about the ratio of nutmeg to basil in the ingedients. But the first bite I took I thought to myself. "Uhhhh Christmas Bolognese?" I think that it should be 1 1/2 tsp of dried basil and a pinch of nutmeg. I would also suggest using a cheese grater to shred the carrot. Also the recipe needs to be more specific about what type of ham you should use. It says slices so I guess bacon maybe? No I wouldn't use american bacon for a classic italian pasta sauce. I would used thinly sliced cured italian ham more commonly referred to as prosciutto. I give only two stars because they need to tweak the proportions of the recipe and be more specific as to how much and what kind of ham to use.
You might as well simply chop up some carrots boil some pasta then throw the carrots on top. This recipe should be called Dad's Carrot Meat Sauce. Yep doublecheck those ingredients and then do a double take: There are SEVEN carrots in this recipe. Four big thumbs-down from the family.
It turned out really great with several modifications. You certainly don't have to make it this way; I just really preferred it. I used 8 carrots a total of 9 oz of tomato paste 1 medium to large sized white onion 0.8 lbs of ham and 2 lbs of ground buffalo. Also as recommended in other reviews I used 1-1/2 tbs of dried basil and a dash or two of nutmeg. I sliced the onions carrots and ham and sauteed them in the butter until the carrots were soft. I then added the broth tomato paste lemon spices. I browned the ground buffalo in a separate pan. I then took all the contents in the carrot/onion/ham pan and blended them in the blender. I put the blended contents back into the pan and added the ground meat with its juices. I prefer the only texture to be the ground meat and everything else to be a puree. At the very end I added about 2 tbs of cream. I'm not a big fan of heavy tomato based sauces as the tomatoes are too acidic for me and give me reflux. So this was an excellent alternative. If you do like more tomato flavor you can always increase the tomato paste even more!
This recipe is really easy to put together and great for family gatherings (one pot of sauce for all!). The lemon zest adds a little zing to the bolognese sauce and the cream just makes it so yummy (I put in two tablespoons of cream).
My husband toddler and I loved this sauce. It cooks up quickly and is delicious. I grated the carrots (we don't currently have a processor and it's easier for my young toddler to handle) and used 1 1/2 tsp basil and a pinch of nutmeg instead of what the recipe called for. I thought it wouldn't be 'tomato-y' enough (because of just the tomato paste) but it was just right.
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