The Best Bolognese.
A basic bolognese is built on just a few basic principles: time and good ingredients. Left for a day in the refrigerator, it becomes even more delicious, as the flavors melt together. Though it takes a few hours to prepare, the amount of effort is minimal. I like to mince the carrots and shallots in a food processor so they become very fine and practically melt into the sauce. Serve over fresh pasta, potatoes, or even just a piece of bread. This recipes makes enough sauce to cover two pounds of cooked pasta and can easily be halved if you’d like a smaller batch.
4 tablespoons butter
2 carrots, minced
1 small onion, minced
1 pound ground beef
1 pound ground pork
1 bottle white wine
4 cups whole milk
2 (18-ounce) jars crushed tomatoes
½ cup heavy cream
- Melt the butter in a large heavy-bottomed skillet or Dutch oven over medium heat.
- Add in the carrots and onion and saute for five minutes, until just soft.
- Add the beef and pork to the skillet and allow the meat to just gently cook, not brown, stirring every so often and breaking up any large pieces with your mixing spoon.
- Pour in the wine. Allow the mixture to simmer for twenty minutes while some of the wine evaporates.
- Pour in the milk. Once again, allow the mixture to simmer for another twenty minutes.
- Add in the tomatoes, stir, and allow the mixture to simmer for another hour until it is thick.
- Turn off the heat, add in the heavy cream, and stir. Lastly, season to taste with salt and pepper.