Bolognese Sauce

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Recipe by South Your Mouth

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Bolognese Sauce

1 pound ground beef

1 pound ground pork

Salt & pepper to taste

1/2 cup (1 stick) butter

2 cups grated carrot*

1 1/2 cups finely diced celery

1 1/2 cups finely diced onion

1 tablespoon minced garlic

2 cups whole milk

Pinch of nutmeg

1 1/4 cups dry white wine

1 28-ounce can crushed tomatoes

2 teaspoons Italian seasoning

1 teaspoon salt

1 teaspoon garlic powder


Season ground beef and ground pork with salt and pepper to taste then brown in a Dutch oven or stock pot** until cooked through. Drain fat from meat then set meat aside.


To the same (now empty) pot add butter, carrots, celery and onion and sauté over medium heat until onions are semi-translucent (about 5-7 minutes). Add salt and pepper to taste and minced garlic and continue cooking for 2 minutes.


Add cooked ground meat to pot with veggies and mix well. Stir in milk and nutmeg. Simmer, uncovered, over medium-low heat for one hour or until most of the liquid has evaporated. Stir occasionally and adjust heat such that you maintain a very gentle simmer during this time.


Add white wine, tomatoes (with juice), Italian Seasoning, 1 teaspoon salt and garlic powder and stir well. Simmer, uncovered, over medium-low heat for 2 1/2 hours, stirring occasionally.


Cover the sauce and remove from heat before cooking your pasta to let the sauce rest a bit before serving.


Bolognese is traditionally served with pasta strands (tagliatelle, spaghetti, etc.) or tube pasta (rigatoni, penne, etc.) but any pasta will work! I found that I wanted more sauce than I usually have when eating traditional spaghetti sauce (because it’s SO flipping good, y’all).


Serve with freshly grated parmesan cheese.


This recipe makes approximately 8 servings. Enjoy!


*I used a box grater to shred my carrots instead of trying to finely dice them because it’s so much easier but feel free to finely dice yours.


**You’re going to need something that’s at least 12” in diameter because of the reducing we do in this recipe. If you don’t have anything that wide, prepare all the steps up to adding the white wine and tomatoes in a large skillet then transfer everything to a large pot. Then simmer for an additional 30 minutes. ALSO… you can’t use a cast iron pot or skillet (enamel covered cast iron is fine) with recipes that include wine (or vinegar or lots of tomato sauce or anything else highly acidic) as the acid will react unfavorably with the cast iron.