Bolognese

I remember learning how to make bolognese from a cute Italian lady in her farm kitchen. She ground up whole pieces of what I think was pork fat and added that to the sauce. She probably also used a combination of veal and beef. We made this version in class and it was very flavorful with the milk and wine in it. We served it with homemade fettuccine.

Bolognese

Servings: 6

Prep Time: 10 minutes
Cook Time: ~3 hrs
Total Time: 3 hrs 10 mins

Ingredients
1 oz oil
2.5 oz butter
3 oz onion, finely chopped
3 oz carrot, finely chopped
3 oz celery, finely chopped
1.5 lb ground beef
1.5 cups milk
1/4 tsp nutmeg
2 cups dry white wine
~ 48 oz canned tomatoes, diced with liquid
salt and pepper, to taste

Directions
Heat oil and butter in a heavy sauce pan over medium heat. Add the onions, celery and carrots. Sweat the vegetables until soft but not brown. Add the ground beef and a pinch of salt and pepper. Cook until there is no longer any red color in the meat, but do not brown. Add the milk and nutmeg. Simmer until the milk has almost completely reduced. Add the wine. Continue to simmer until the wine has almost completely reduced. Add the tomatoes and simmer over very low heat until the sauce is very thick. Season with salt and pepper after the sauce has reduced to the desired consistency.