Bolognese (Ragù alla Bolognese)
- Total Time: 7 hours
- Yield: Serves 12 1x
Ingredients
Units Scale
- 1/4 cup (4 tablespoons) unsalted butter
- 1/2 cup minced celery
- 1/2 cup minced onion
- 1/2 cup minced carrot
- 1 teaspoon sea salt
- 1/2 pound lean ground beef
- 1/2 pound lean ground pork
- 1/2 pound lean ground veal
- 3 cups whole milk (no substitutions)
- 3 cups dry white wine
- (3) 14.5-ounce cans diced tomatoes in juice
- (2) 14.5-ounce cans crushed tomatoes
Instructions
- In a large, enameled cast-iron pot over medium heat, melt the butter. Add celery, onion, carrot, and salt and saute until soft, about 5-7 minutes.
- Add meat to pot, breaking it up with a wooden spatula, and cook until no pink remains.
- Pour in 3 cups whole milk and bring to a simmer.
- Continue simmering about 35 minutes until all the milk has evaporated, stirring occasionally.
- Add the white wine and bring to a simmer. Continue simmering about 35 minutes or until all the wine has evaporated, stirring occasionally.
- Add tomatoes and their juices to the pot. Stir to combine and bring to a very gentle simmer.
- Continue simmering very gently over low heat until all liquid has evaporated and sauce is thick, about 3 1/2-4 hours.
Notes
**Serve with fresh fettuccine or other broad pasta of your choice. Toss cooked pasta with sauce, adding in a bit of reserved pasta water to thin the sauce slightly. This recipe as written will sauce 3-4 pounds of cooked pasta.
Find it online: https://kitchenjoyblog.com/bolognese/