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Bolognese sauce
Ingredients
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 lb. ground beef
2 cloves garlic, minced
1/2 c. dry white wine
1 (15-oz.) can crushed tomatoes
3 tbsp. tomato paste
2 c. low sodium beef (or chicken) broth
1 bay leaf
1 c. whole milk
3/4 tsp. kosher salt
Freshly ground black pepper
Instructions
In a large dutch oven over medium-high heat, heat oil.
Add onion, carrot, and celery, and cook until soft, about 7 minutes.
Stir in beef and garlic, breaking up meat with back of a spoon. Cook until no longer pink and lightly seared, about 8 minutes.
Add wine, and bring mixture to a simmer. Cook until wine is mostly reduced.
Stir in tomatoes, tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavors to meld.
Discard bay leaf, then gradually stir in milk.
Cover with a lid slightly ajar and simmer, stirring occasionally, until milk is fully incorporated, about 45 minutes. Season with salt and pepper.