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Indispensable Meat Sauce for Pasta

Indispensable Meat Sauce for Pasta
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WebMD Recipe from

Prosciutto, wine and mushrooms dress up this all-purpose spaghetti sauce; keep some handy in your freezer to toss with your favorite pasta, layer into lasagna or spoon over polenta. We have added bulgur to reduce the amount of ground beef.

Prep: 20 Minutes | Total Time: 45 Minutes
  • 8 ounces
    lean ground beef
  • 1 teaspoon
    canola oil
  • 1 ounce
    prosciutto, finely chopped
  • 1 large
    onion, finely chopped
  • carrots, finely chopped
  • 2 stalks
    celery, finely chopped
  • green bell pepper, seeded and finely chopped
  • 8 ounces
    mushrooms, trimmed and thinly sliced (3 cups)
  • 3 cloves
    garlic, minced
  • 1/2 cup
    dry red wine
  • 2 28-ounce cans
    plum tomatoes (with juices), chopped
  • 1 tablespoon
    chopped fresh thyme, or 1 1/2 teaspoons dried
  • 1/2 teaspoon
    dried oregano
  • 1/2 teaspoon
  • 1/2 teaspoon
    freshly ground pepper
  • 1/4 teaspoon
    crushed red pepper
  • 2 cups
  • 1/4 cup
  1. Heat a large Dutch oven over medium heat. Add ground beef and cook, breaking up meat with a wooden spoon until browned, 3 to 5 minutes. Transfer to a colander to drain fat. Set aside.
  2. Add oil to the Dutch oven and heat over low heat. Add prosciutto, onion, carrots, celery, and bell pepper and sauté until softened, 15 to 20 minutes. Add mushrooms and garlic and sauté for 10 minutes more. Add wine, increase heat to medium-high and cook until the wine has evaporated. Stir in tomatoes, thyme, oregano, salt, pepper, crushed red pepper and the reserved beef. Simmer, uncovered, stirring often, for an hour. Add water and bulgur. Simmer until the bulgur is tender, about 15 minutes. Taste and adjust seasonings.



Nutritional Information

Makes: 16 servings
Serving Size: 1/2-cup servings
  • Calories76
  • Fat2 g
    • Saturated fat1 g
  • Cholesterol11 mg
  • Carbohydrates9 g
    • Dietary fiber2 g
  • Protein5 g
  • Sodium283 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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