This delicious bolognese sauce is ideal to have on the stove simmering on a day when you are around the house doing other stuff. It requires some prep, but most of the time all that is needed is a gentle stir every once in a while.
3 Tbsp unsalted butter, 2 Tbsp minced onion, 2 Tbsp minced carrot, 2 Tbsp minced celery, 1/2 lb lean ground beef, 1/2 lb ground pork, 1/2 Tsp salt, 1 cup whole milk, 1 cup dry wine, 1 28 oz can of whole tomatoes, packed in juice, chopped fine or ground.
The cooking process:
Heat butter in a saucepan and add onion, carrot and celery. Saute until soft. Add ground meats and 1/2 tsp salt, breaking up with a wooden spoon into tiny pieces. Cook until no longer pink.
Add milk and simmer until almost evaporated for 10-15 minutes. Add wine and simmer until almost evaporated for 10-15 minutes. Add tomatoes in their juice and simmer very slowly for about 2 hours or until liquid has evaporated somewhat and the sauce has a creamy appearance.
The long simmering time, plus the addition of milk and wine, put this tomato-based sauce in a category of its own.
The folks at Cook’s Illustrated Magazine were kind enough to let me reproduce this recipe here for the world to enjoy. I have made a couple of very minor changes to their recipe to adapt it to my own taste.