This sauce originates in Bologna, the north of Italy, where dairy is king, and tomatoes are still found in a great many recipes. I love it because the lactic acid in the milk makes the beef melt in you mouth, the onion, carrots and celery bring a bit of sweetness and well-rounded flavor, and the tomatoes add a bit of zing! I like to make a large batch for dinner, then freeze the rest for another night. Enjoy!!!
bolognese sauce3 tablespoons olive oil 3 tablespoons butter 4 tablespoons chopped yellow onions 2 tablespoons chopped celery 2 tablespoons chopped carrots 1 teaspoon salt 1 pound ground beef, or spicy Italian Sausage meat (bulk)* 1 cup white wine (Riesling) 1/2 cup whole milk generous sprinkle of freshly ground nutmeg 1 large can Italian tomatoes
In large deep skillet or braisier, heat olive oil and butter. Sweat the onion, celery and carrot with the salt. When the vegetables are softened, add the ground beef, breaking up into small pieces. When meat is no longer pink, add the wine, and raise the heat to high. Cook until liquid has evaporated. Add the milk and nutmeg. Cook until the milk has been absorbed. Add tomatoes, breaking up any large chunks. Cover and braise 1-1/2 hours.
Note: It is imperative that you use whole milk in this recipe and try to use Riesling wine for best flavor. Both the wine and milk must be evaporated before proceeding with the next steps.
*If you can find only link Italian sausage, remove the casings before cooking.
Makes enough to sauce 12 to 16 ounces of pasta, cooked al dente. Don’t forget the Parmesan for topping!