All-Day Bolognese Sauce

All-Day Bolognese Sauce


1 tablespoon Dierbergs olive oil
1 cup diced onion
1 cup diced carrot
½ cup diced celery
1 pound Dierbergs lean ground beef
1 pound lean ground pork
1 can (12 ounces) evaporated milk
2 cans (28 ounces each) tomato purée
1 tablespoon Dierbergs sugar
2 teaspoons salt
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg


In Dutch oven, heat olive oil over medium-high heat. Add onion, carrot, and celery; cook stirring often until onion wilts, about 5 minutes.

Crumble beef and pork into vegetables; cook stirring often until meat is no longer pink, about 7 to 8 minutes. Drain off any fat.

Add evaporated milk; cook stirring often until most of the milk evaporates, about 5 minutes.

Place meat mixture in 5-quart slow cooker that has been lightly coated with no-stick cooking spray. Stir in remaining ingredients. Cover and cook 8 hours on low heat setting, or for 6 hours on high heat setting.


Freshly grated nutmeg makes this sauce sing! Use a microplane to grate just the amount you need.

Servings: 12
Serving Size: Per 1 cup

Per Serving
Calories: 217
Cholesterol: 48 mg
Fat: 7 g
Sodium: 500 mg
Carbohydrates: 15 g
Protein: 18 g
Fiber: 2 g Saturated Fat: 3 g