How to Make Bolognese Sauce

Name: How to Make Bolognese Sauce
Total time: 215
Yield: 6
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1 cup finely diced onion; 0.5 cup finely diced celery; 0.5 cup finely diced carrot; 1 pinch salt; 1.5 pounds ground beef; 1.5 teaspoons salt; 0.125 teaspoon ground nutmeg; 1 pinch cayenne pepper, or to taste; freshly ground black pepper to taste; 1.5 cups 2% milk; 2 cups white wine; 1 (28 ounce) can whole Italian plum tomatoes (preferably San Marzano); 2 cups water, or as needed

Recipe by John Mitzewich from allrecipes.com

Dinner 4 Hr. 35 Mins.

Ingredients

6 servings

•

2 tablespoons butter
•

1 tablespoon olive oil
•

1 cup finely diced onion
•

0.5 cup finely diced celery
•

0.5 cup finely diced carrot
•

1 pinch salt
•

1.5 pounds ground beef
•

1.5 teaspoons salt

•

0.125 teaspoon ground nutmeg
•

1 pinch cayenne pepper, or to taste
•

freshly ground black pepper to taste
•

1.5 cups 2% milk
•

2 cups white wine
•

1 (28 ounce) can whole Italian plum tomatoes (preferably San Marzano)
•

2 cups water, or as needed

Instructions

Melt butter with olive oil in a large saucepan over medium heat. Add onion, celery, carrot, and 1 pinch salt; cook and stir until onion turns translucent, about 5 minutes.
Stir ground beef into vegetables; cook and stir until meat is crumbly and no longer pink, about 5 minutes. Season with 1 1/2 teaspoons salt, nutmeg, cayenne pepper, and black pepper.
Pour milk into ground beef mixture and bring to a simmer. Cook, stirring frequently, until most of the milk has evaporated and the bottom of the pan is still slightly saucy, about 5 minutes.
Increase heat to medium-high and pour in white wine; cook and stir until wine has mostly evaporated, about 5 minutes.
Pour tomatoes with juice into a large mixing bowl; crush them with your hands until they resemble a chunky sauce. Pour tomato mixture into ground beef mixture; fill the tomato can with 2 cups water and stir into sauce. Bring to a boil.
Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from the top of sauce if desired. Add more water if sauce is too thick. Taste and adjust seasonings before serving.