Recipe

Bolognese Sauce Recipe

	Bondc / All my dishes 2 months, 2 weeks ago Adapted from Hazan's Essentials of Classic Italian Cooking, without the nonsense. Bolognese is simple, but good bolognese is hard to find in a restaurant. Yes, your eyes are not deceiving you. No garlic, no basil, no oregano. Prep:10m Cook:240m Servings:4	Bondc
	authentic easy italian cheap

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Ingredients

2 T. each: butter and olive oil

1/2 c. diced onion

2 stalks celery

2 carrots, peeled

1/2 lb. ground pork

1/4 lb. ground chuck

1 c. whole milk

1/8 tsp. grated nutmeg

1 c. dry white wine

2 15-oz. cans chopped/diced tomatoes, with their juice

salt

pepper

freshly grated Parmigiano-Reggiano cheese -- please no pecorino!

Directions

First, the celery and carrot. These should be very finely diced (I put them through the food processor, first the slicer blade, then the chopper), especially if you hurry the sauce, or you end up with big chunks of undone carrot. Not pretty. The point isn't pieces of carrot or celery. They are there to lend their flavors, and blend with the sauce. Very finely diced.

Put oil and butter in a pot with chopped onion. Turn heat on to medium. Cook and stir onion until translucent. Add chopped celery and carrot. Cook for 2 minutes more, stirring the vegetables to coat them well.

Add ground beef and pork, a large pinch of salt, and several grindings of pepper. Break up the meat and stir well, cooking until the beef has lost its raw, red color.

Add the milk, adjust heat, and let simmer gently, stirring frequently, until it has bubbled away completely. This can take a while. Add the 1/8 tsp of grated nutmeg and stir.

Add the wine and let simmer until it has evaporated. Again, this can take a while. Add tomatoes and stir thoroughly to coat all ingredients. When the tomatoes begin to bubble, turn heat down so that the sauce cooks at a very low simmer. Cook uncovered for 3 hours or more, stirring from time to time. If the sauce begins to dry out and the fat separates from the meat, add a little water to keep it from sticking to the pot. Taste and correct for salt.

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