Bolognese sauce

We were first introduce to Bolognese sauce in Bologna, Italy, of course. It’s a meat-based sauce typically served with tagliatelle or in lasagna. I tell everyone that making this sauce is a labor of love as it takes 2-3 hours to prepare because the meat must absorb so many liquids; however, I promise it is well worth it. This recipe makes approximately four servings (you can easily double this recipe, if needed) and it is sure to impress.

Ingredients:

• 1/2 cup finely diced onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• Two tablespoons olive oil
• One tablespoon butter
• 1/2 lb. ground beef (I use 80/20)
• 8 oz. regular pork sausage (ground) or ground pork
• One teaspoon Kosher salt
• 1 1/4 cup milk (I use 2%)
• Dash of ground nutmeg
• 1/2 cup white wine
• One can chicken broth (14.5 oz.)
• One cup San Marzano peeled tomatoes

1. Begin the sauce by preparing a soffritto in a large dutch oven or heavy bottomed sauce pan. This mixture of onion, carrot and celery is an essential component for several Italian dishes. To make the soffritto, saute the onion, carrot and celery in the olive oil and butter until softened.
2. Add ground beef, pork sausage (I use half of a 16 oz. tube of Jimmy Dean regular pork sausage and freeze the remainder) and approximately one teaspoon of kosher salt, and cook until browned but still slightly underdone.
3. Add milk and nutmeg and cook on low/medium low until the milk is nearly absorbed, stirring occasionally.
4. Add wine and continue to cook on low/medium low until the wine is nearly absorbed, stirring occasionally.
5. Add chicken broth and continue to cook on low/medium low until the chicken broth is nearly absorbed, stirring occasionally.
6. While the chicken broth is being incorporated, I typically open a 28 oz. can of San Marzano tomatoes into my Vitamix and pulse it until smooth. I reserve one cup for the Bolognese, and separate the remaining blended tomatoes into two freezer bags for future use.
7. Add the blended tomatoes and simmer for at least 30 minutes.

Before serving Bolognese sauce over pasta, I like to add finely grated parmigiano reggiano.

Best,

Lisa