Bolognese Sauce
Directions
- 1Put the oil, butter, and chopped onion in the pot and turn the heat to medium.
- 2Cook and stir the onion until it has become translucent.
- 3Add the chopped celery and carrot and cook for about 2 minutes, stirring vegetables to coat them well.
- 4Add ground beef, a large pinch of salt, and a few grindings of pepper.
- 5Crumble the meat with a fork, stir well, and cook until the beef has lost its raw, red color.
- 6Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely.
- 7Add a tiny grating — about 1/8 teaspoon — of nutmeg, and stir.
- 8Add the wine and let it simmer until it has evaporated.
- 9Add the tomatoes and stir thoroughly to coat all ingredients well.
- 10When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface.
- 11Cook, uncovered, for 3 hours or more, stirring from time to time.
- 12While the sauce is cooking, if it begins to dry out and the fat separates from the meat, add 1/2 cup of water whenever necessary to prevent sticking.
- 13At the end, no water at all must be left and the fat must separate from the sauce.
- 14Stir to mix the fat into the sauce, taste, and correct for salt.
- 15Toss with cooked drained pasta, adding the tablespoon of butter.
- 16Serve with freshly grated Parmigiano-Reggiano on the side.
Ingredients
- 1 tablespoon vegetable oil
- 3 tablespoons butter
- 0.5 cup chopped onion
- 0.66 cup chopped celery
- 0.66 cup chopped carrot
- 0.75 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
- Salt
- Black pepper, ground fresh from the mill
- 1 cup whole milk
- Whole nutmeg
- 1 cup dry white wine
- 1.5 cups canned imported Italian plum tomatoes, cut up, with their juice
- 1.25 pounds pasta
- Freshly grated Parmigiano-Reggiano at the table
Equipment
potfork
Tips
- When sauce is cooking, add 1/2 cup of water whenever necessary if it starts to dry out, but ensure no water is left at the end and fat separates from the sauce.
- At the end of cooking, stir to mix the fat into the sauce and correct for salt.
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