Bolognese Sauce
Ingredients
The sauce
-
1
tablespoon
vegetable oil
-
3
tablespoons
butter
-
½
cup
chopped onion
-
⅔
cup
chopped celery
-
⅔
cup
chopped carrot
-
¾
pound
ground beef chuck
-
1
cup
whole milk
-
1
cup
dry white wine
-
1½
cups
canned imported Italian plum tomatoes
-
1¼ to 1½
pounds
pasta
-
1
tablespoon
butter for tossing the pasta
-
to taste
salt
-
to taste
black pepper
-
about ⅛
teaspoon
whole nutmeg
For serving
-
to taste
freshly grated Parmigiano-Reggiano
Instructions
- Heat oil, butter, and onion in a pot over medium heat until the onion is translucent.
- Add celery and carrot, cooking for about 2 minutes while stirring.
- Add ground beef, salt, and pepper, crumbling the meat and cooking until no longer red.
- Stir in milk and simmer until it evaporates, then add nutmeg.
- Add wine and let it evaporate, then incorporate tomatoes and reduce heat to a gentle simmer.
- Cook uncovered for at least 3 hours, stirring occasionally and adding water if needed.
- Once cooked, mix in the fat that separates from the sauce, taste, and adjust salt if necessary.
- Toss with cooked pasta and the additional butter, serving with grated cheese on the side.
Nutrition Facts (estimated)
Servings
6
Calories
644
Total fat
17g
Total carbohydrates
87g
Total protein
28g
Sodium
773mg
Cholesterol
0mg
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