Italian Bolognese Sauce

Italian Bolognese Sauce (adapted from Cooks Illustrated, 1999)

 

(Yield: approximately 3.5 cups; Easy to double and great to freeze)

 

3 tablespoons salted butter

2 tablespoons minced onion

2 tablespoons minced carrot

2 tablespoons minced celery

2-3 garlic cloves, minced

½ tsp salt

¼ tsp ground pepper

1 lb meatloaf mix (1/3 lb ground beef chuck, 1/3 lb ground veal, 1/3 lb ground pork)

1 cup whole milk

1 cup dry white wine

1 (28 oz) can crushed tomatoes

 

1.       Heat butter in a large sauce pan or Dutch oven over medium heat. Saute onion, carrot, celery and garlic until softened but not browned. Add ground meat and ½ teaspoon salt. Crumble meat in to small pieces as it cooks. Cook, about three minutes, until meat just loses color but not yet browned (otherwise it will be tough little chunks in your sauce.)

 

2.       Add milk and bring to a simmer. Continue to simmer until milk evaporates and only the clear fat remains, about 10 to 15 minutes. If you double the recipe, simmer for 30 minutes. 

 

3.       Add the wine and bring to simmer. Continue to simmer until wine evaporates, about 10 to 15 minutes. If you double the recipe, simmer for 30 minutes.

 

4.       Add tomatoes and their juices and bring to a simmer. Reduce heat to low. Sauce should be at a very low simmer, with an occasional bubble or two at surface. Simmer, stirring occasionally, until liquid has thickened- about three hours. Adjust seasonings with salt and pepper. Serve warm.

 

Refrigerate for several days or freeze. Warm over low heat before serving.

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