How to Make Bolognese Sauce recipe

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Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 cup finely diced onion
½ cup finely diced celery
½ cup finely diced carrot
1 pinch salt
1 ½ pounds ground beef
salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
⅛ teaspoon ground nutmeg
1 ½ cups 2% milk
2 cups white wine
1 (28 ounce) can whole Italian plum tomatoes (preferably San Marzano)
2 cups water, or as needed

Nutrition Info

393.6 calories
carbohydrate: 14.2 g
cholesterol: 84 mg
fat: 20.9 g
fiber: 2.3 g
protein: 22.6 g
saturatedFat: 8.8 g
servingSize: -
sodium: 935.1 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter with olive oil in a large saucepan over medium heat, cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.

  2. Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.

  3. Raise heat to medium high and pour white wine into ground beef mixture, cook and stir until white wine has mostly evaporated, about 5 more minutes.

  4. Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce, fill can with 2 cups water and add to sauce. Bring to a simmer.

  5. 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 top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.

Recipe Yield

6 servings

Recipe Note

This Bolognese sauce is dedicated to the late great Marcella Hazan. She was considered the Julia Child of Italian food, and at a time when most Americans thought 'Bolognese' was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce could be. I like to toss it with some mezzi rigatoni and serve it with a little grated Parmesan cheese and a sprinkle of parsley.

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