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Bolognese Sauce Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 3

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    " It was excellent "
    chefmeow ate it and said...
    Yum, I love the sounds of this. Great post and a very high 5 my friend.
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  • senseappeal 14 years ago
    The milk makes it a Modena style bolognese. A little further north
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    " It was excellent "
    hot_it_up ate it and said...
    Well thats the great thing about cooking. If you want garlic, add it. \0

    Like the hound,
    Jeff
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The Cook

bondc State College, PA

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