Hearty Bolognese Sauce

Hearty Bolognese Sauce

Ingredients:
3 tablespoons butter
3 tablespoons olive oil

Directions:
1⁄ small yellow onion, chopped
2
1⁄ celery stalk, chopped
2
1⁄ carrot, chopped
2
3⁄ pound lean ground beef
4
1 cup dry white wine
1⁄ cup whole milk
2
1⁄ teaspoon ground nutmeg
8
1 28-ounce can chopped Italian tomatoes
1 teaspoon salt to taste
1. Place a Dutch oven over medium heat and add the butter and oil. Once the butter
has melted, add the onion, stirring continually for 1 minute until slightly
translucent. Stir in the celery and carrot and cook for 2 minutes.
2. Add the ground beef and stir continually, breaking the meat into small pieces
while it cooks. Once the meat is slightly more brown than red, turn the heat up to
medium-high and add the wine. Leave uncovered and simmering vigorously. Stir
occasionally for 10 minutes to prevent it from sticking while the wine
evaporates.
3. Add the milk and the nutmeg and lower the heat to medium. Stir continually until
it stops boiling vigorously. Continue to stir it frequently for about 6–8 minutes
until the milk evaporates. Add the tomatoes and reduce the heat to low. You want
it to bubble occasionally, but barely simmer.
4. Cooking time will vary between 31⁄ and 5 hours. Once all of the liquid has
2
evaporated you’ll be left with a meaty, gravylike sauce. Taste and add salt if
necessary.
KANSAS CITY–STYLE BARBECUE SAUCE
Because this recipe uses a lot of acidic tomato sauce, use a well-seasoned or
enameled Dutch oven.
Yields 3–4 pints