Bolognese Sauce (Italian Meat Sauce w/Veggies and Herbs)
3+ heaping cups (6 servings)
1 Tbsp. vegetable oil
3 Tbsp. unsalted butter
1/2 cup onions, chopped
2/3 cup carrots, chopped
2/3 cup celery, chopped
salt and freshly ground pepper
3/4 pound lean ground beef chuck (or ground meat of your choosing)
1 cup whole milk
1 cup dry white wine*
1/8 tsp. nutmeg, freshly ground
2—15 oz. can Italian plum tomatoes with juice (I used Muir Glen fire roasted crushed)
1/8 cup fresh Italian parsley, finely chopped
4 fresh basil leaves, finely chopped
2 garlic cloves, minced
Heat the oil and the butter in a large saucepan. Add the chopped onion and cook until the onion is translucent. Add the carrots and celery and cook for 2 more minutes. Add 1/2 tsp. salt and 1/4 tsp. pepper. Add the meat, breaking it up and cook until it is cooked through. Drain the fat off.
Add the cup of milk and cook until the milk is cooked off. Add the cup of wine and cook until it evaporates also. Then stir in the can of tomatoes. Add the parsley, basil and garlic. Turn down to low and simmer gently for 3 hours. Serve over pasta tossed with butter and Parmigiana Reggio or my Rigatoni Casserole.
*You don’t want the rest of the white wine to go bad, so enjoy the wine while your sauce cooks to deliciousness!