When I first tried restaurant bolognese sauces, I thought “eh, nothing special”. But I have since learned that there is nothing better than a real, slow-cooked bolognese.
This is a melt-in-your-mouth rich and meaty sauce that will make you easily consume multiple portions in a single sitting. It is essentially the same recipe as Marcella Hazan’s bolognese, with some minor tweaks. I always double it as I’ve done below so that it makes 4 heaping cups.
- 2 tablespoons salted butter
- 2 tablespoons diced carrots
- 3 tablespoons diced onions
- 2 28 oz cans of whole tomatoes
- 2 cups of a dry white wine
- 2 cups of whole milk (I use goat milk now but used to have it with cow’s milk)
- 2 lbs ground meat, either 16% fat beef or an equal blend of beef, veal and pork
- Salt to taste
- Add butter to a very large pan and heat over medium-low
- Add the vegetables and cook until onion is translucent, about 3 minutes
- Add ground meat and cook until no longer raw pink, about 10 minutes
- Crumble the meat with a wooden spoon or spatula to make it even smoother
- Add the milk and cook for 30 minutes until the liquid is basically clear
- Add the wine and cook for 30 minutes until it has evaporated
- Break the tomatoes apart and add with their sauce, cooking for 3 hours on the lowest possible heat
Serve over fresh pasta, I suggest fettucine or gnocchi, and top with fresh grated parmesan.