Bolognese Sauce
Ingredients
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2 tbsps olive oil
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6 tbsps unsalted butter
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1 cup onion, small dice
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1 1/3 cups carrot, small dice
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1/2 lb. ground beef chuck (80% lean – no leaner)
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1/2 lb. ground pork
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1/2 lb. ground veal
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salt
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peoper
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2 cups whole milk
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2 cups red wine
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3-5 cups canned Italian plum tomatoes with juices, diced
Cooking Instructions
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1
Place the oil, butter, and onion in a large pot (don’t use cast-iron) over medium heat.
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2
Sauté the onion until it is translucent, then add the carrot. Stir for 2 minutes.
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3
Add the ground meat, a large pinch of salt, and some freshly ground pepper.
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4
Brown the meat and break any clumps into small pieces.
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5
Pour the milk into the pot and simmer, stirring often, until the liquid has cooked away completely (about 45 minutes).
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6
Add the wine and let it simmer, stirring occasionally, until it has evaporated (about 30 minutes)
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7
Add the tomatoes, stirring well to mix everything together. When the sauce starts to boil, reduce the heat to a simmer.
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8
Let the sauce cook uncovered for 3 hours (or more), giving it a stir every now and again. If all of the liquid boils off before the cooking time is done, stir in 1/2 cup of water and continue to simmer. Repeat as necessary. By the end, there should be no liquid left. Season with salt to taste. Makes 4 cups of sauce. Can be refrigerated in an airtight container for 3 days or frozen.
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