Bolognese Sauce
Ingredients
The sauce
-
1
tablespoon
vegetable oil
-
3
tablespoons
butter
-
1
tablespoon
butter (for tossing the pasta)
-
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, cut up, with their juice
-
1¼ to 1½
pounds
pasta
-
to taste
salt
-
to taste
black pepper, ground fresh from the mill
-
a tiny grating (about ⅛ teaspoon)
whole nutmeg
For serving
-
to taste
freshly grated parmigiano-reggiano cheese
Instructions
- Heat oil and butter in a pot over medium heat, then add chopped onion and cook until translucent.
- Add chopped celery and carrot, cooking for about 2 minutes while stirring.
- Incorporate ground beef, salt, and pepper, crumbling the meat and cooking until it loses its raw color.
- Pour in the milk and let it simmer gently until it evaporates completely, adding nutmeg afterward.
- Add the wine and let it evaporate, then stir in the tomatoes and reduce heat to a low simmer for at least 3 hours, adding water if necessary.
- Once the sauce is thick and the fat has separated, mix it in and adjust seasoning.
- Toss the sauce with cooked drained pasta, adding butter, and serve with grated Parmesan on the side.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
You might also like