Bolognese Sauce

Prep Time:

30 minutes

Cook Time:

3 hours

Serves:

4 C (2 pints, 32 oz)

This is an slight adaptation of a classic ragu alla bolognesa based on flavors we enjoy. This sauce differs from a spaghetti or marinara sauce in that it has to cook down for a few hours to thicken up and intensify the flavors.

Ingredients

½ yellow onion, diced (1 C)
2 celery stalks, diced (1 C)
2 medium carrots, diced (1 C)
2 T extra-virgin olive oil
¼ stick butter (2 T)
4 large cloves garlic, diced
1 rind parmagiano reggiano cheese
2 bay leaves

½ t freshly ground black pepper
1 C milk (2% milkfat or greater)
¼ t ground nutmeg
1 C red wine
12 roma tomatoes, peeled & diced (or a 28-oz can of whole, peeled tomatoes)
1 t salt (may need more, check for taste)

Preparation

NOTE: This recipe favors a more traditional approach to a bolognese, which focuses more on the flavors of the "soffrito" (celery, onion, carrot). However, adjust it to your family's liking by adding fresh or dried herbs such as basil and oregano. I would recommend only adding them toward the last 10 minutes of cooking.

Heat olive oil & butter over medium heat in either a large Dutch oven or stockpot. Add celery & carrots along with salt and cook for 5 minutes before adding in onions. Cook for 3 more minutes, then add garlic and cook for 1 minute.
Add ground beef and cook until brown, about 7 minutes.
Next, add the wine and allow to cook for 5 minutes to allow some of the alcohol to dissipate.
Add the milk and parmesan rind, stir well, and cook for about 7 minutes before adding in the diced tomatoes and their juices, as well as the nutmeg and black pepper.
Turn the heat down to low and allow to gently simmer uncovered for at least 2 ½ hours. Stir occasionally, at least once every 15 minutes. You can use a potato masher to continue to break down the tomatoes into the size/consistency you prefer. If too much of the sauce has evaporated, either partially cover with a lid or add up to 1 C of water.
During the last 15 minutes of cooking, remove the parmesan rind and taste for seasonings - adding any salt or pepper if necessary. At this point, you can also add in (optionally) your desired fresh or dried oregano or basil.