Not too long ago, I posted a quick bolognese sauce. Last night we had company so I decided to make the real bolognese, the kind that takes a lot of time, the kind that makes the house smell amazing and the kind that tastes out of this world. I served it with a big salad and some homemade focaccia. The problem -I was caught up with the company (and my glass of wine) and I completely forgot to take a picture of everything plated. It looked fabulous! But you are just going to have to take my word for it - or just try it for yourself. Enjoy!!
I recommend doubling or even tripling this recipe so you always have some on hand -it freezes well.
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, chopped
2 carrots, chopped,
2 celery ribs, chopped
2 garlic cloves, chopped
2 tablespoons tomato paste
1 pound meat loaf mix
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1 cup dry white wine or chicken broth
1 (28 ounce can ) crushed tomatoes
Heat oil and butter in a large pot over moderately high heat until foam subsides. Add vegetables and cook for 2 minutes.
Stir in tomato paste and cook for one minute more. Add the meatloaf mix and cook, stirring until no longer pink.
Add milk, salt, pepper and nutmeg and cook stirring constantly, until most of the milk has evaporated (about 8 minutes.) Add wine or broth and cook, stirring again until all liquid has evaporated. Add tomatoes and cook sauce at a bare simmer, uncovered, stirring occasionally for about one and a half hours.
Season with salt and pepper. This recipe was adapted from the Gourmet Cookbook.