"The belly rules the mind."--Spanish Proverb

Bolognese Sauce Recipe

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This recipe for Bolognese Sauce, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gil and Jeanne Slater

Category:
Category:

Ingredients:  
Ingredients:  
1 T oil
3 T butter, plus 1 for tossing with pasta
C chopped onion
2/3 C chopped celery
2/3 C chopped carrot
3/4 lb ground chuck (80 % lean) (Or 1/4 lb pork, lb beef)
Salt
Black Pepper
1 C whole milk
Nutmeg
1 C dry white wine
1 C canned plum tomatoes, cut up with juice
1 to 1 lbs pasta (Tagliatelle if possible)
Freshly grated Parm at the table
Note: Cook in a heavy bottom pot that retains heat.
Makes two heaping cups, about 6 servings with 1 lbs past

Directions:
Directions:
1) Put the oil, 3 T butter and chopped onion in the pot, and cook on medium until it has become translucent. Then add the Chopped celery and carrot. Cook for about 2 minutes, stirring to coat well.
2) Add the ground beef, large pinch of salt and a few grindings of pepper. Crumble meat with a fork, stir well, and cook until it has lost its raw , red color.
3) Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating of nutmeg (1/8 tsp) and stir.
4) Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When 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 the surface. Cook, uncovered for 3 hours or more, stirring from time to time. If sauce dries out too much, add cup water from time to time, cooking down after each addition. At the end there must be no water left. Taste and correct for salt.
5) Toss with cooked drained pasta, adding the Tb of butter, and serve with freshly grated Parmesan on the side.

Personal Notes:
Personal Notes:
Note: If you cannot watch the sauce for a 3 to 4 hour stretch, you can turn off the heat whenever you need to leave, and resume cooking later on, as long as you complete the sauce within the same day. Once done you can refrigerate in a tightly sealed container for 3 days, or you can freeze it. Before tossing with the pasta, reheat and allow to simmer for 15 minutes.

This recipe came to me from Damien, ending my search for a good Bolognese Sauce.

 

 

 

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