Bolognese SaucePrep: 30 min Cook: 3.5 hours Servings: 12by Michael Troiano1 recipe>
This makes a double batch of the best, authentic Bologna-style meat sauce you've ever had. Do a batch in the fall with some fusilli, or make it special with some homemade pasta. You won't be disappointed. Freeze what's left, it reheats even better.
- 6 tablespoons unsalted butter
- 2 medium onion, finely chopped
- 4 celery stalks, finely chopped
- 4 carrots, finely chopped
- 3 pounds ground beef chuck (80 percent lean)
- 16 ounces ground pork
- Coarse salt and freshly ground pepper
- 5 cups whole milk
- 1/2 teaspoon freshly grated nutmeg
- 2.5 cups dry white wine
- 4 cups low-sodium chicken stock
- 2 cans (28 ounces) peeled plum tomatoes with juice, pureed
- Melt butter in a heavy large pot over medium heat. Cook onion, celery, and carrots, stirring often, until tender, about 10 minutes. Add beef, pork, and 1 teaspoon salt. Cook, stirring and breaking up meat with a fork, until meat has cooked through but not browned, about 8 minutes.
- Add milk and nutmeg. Reduce heat to medium-low, and simmer gently until liquid reduces by half and meat is above liquid, 20 to 25 minutes. Add wine, and simmer gently until liquid reduces by half, about 15 minutes.
- Add stock, pureed tomatoes, and 1 teaspoon salt. Gently simmer, stirring occasionally, until sauce is thick, 1Â½ to 2 hours. Season with pepper. Let cool slightly.
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