Bolognese Sauce

Submitted by Chef mariajane

"This is such a tasty sauce to serve with your favorite pasta - Love it!!"

 

• Ready In: 2hrs
• Ingredients: 11
• Serves: 8

ingredients

• 1⁄4 cup olive oil
• 1 small onion, finely choped
• 2 celery ribs, finely chopped
• 1 carrot, finely chopped
• 1 lb ground chuck
• salt
• fresh ground pepper
• 1 cup whole milk
• 1 pinch nutmeg
• 1⁄2 cup dry white wine
• 1 (24 ounce) can Italian plum tomatoes, chopped

directions

1. In a large pot, over medium heat, heat the oil. Add the onion and cook for 10 minutes, or until the onion becomes soft. Add the celery and carrot and continue to cook for 2 minutes. Add the ground chuck and season to taste with the salt and pepper. With the back of a spoon break up the meat and cook until the meat is just cooked through and no longer pink, about 5 minutes.
2. Carefully pour in the milk and reduce, stirring occasionally, until the milk has evaporated and the pan is dry. Add the nutmeg and then add the wine. Continue cooking until the wine has reduced by half, about 10-15 minutes.
3. To Finish the sauce, pour in the tomatoes, reduce the heat to low and very gently simmer for 2 hours or until the sauce has reduced and the meat is very tender.

Reviews

[magpie diner]

Hi MariaJane. Thanks for the recipe - it worked out pretty nicely. I have never made tom sauce that involved milk. It went together nicely as per your directions. I felt like it was missing something without garlic, so added a few cloves in. The sauce was a little watery, but that could be down to the cook and not the recipe. Thanks again, my family enjoyed it.