Bolognese Sauce

Name: Bolognese Sauce
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 7 cups
Ingredients: 4 tablespoons unsalted butter; 4 tablespoons extra virgin olive oil; 1 large onion, minced; 2 carrots, in small dice; 2 large celery ribs, in small dice; 1 1/2 lbs ground chuck; 1/4 lb prosciutto, minced; 3/4 cup white wine; 3 cups whole milk; 1 (28 ounce) can whole canned tomatoes, pureed in a food mill or blender; 1/4 teaspoon freshly grated nutmeg, more to taste; salt & freshly ground black pepper

Submitted by kiwidutch

"This sauce must cook slowly for several hours to develop its full flavor. The recipe makes a lot of sauce, but it is just as easy to make a lot as a little, and you can freeze any extra successfully."

Download

photo by puppitypup

Ready In:: 5hrs
Ingredients:: 12
Yields:: 7 cups

ingredients

4 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1 large onion, minced
2 carrots, in small dice
2 large celery ribs, in small dice
1 ¹⁄₂ lbs ground chuck
¹⁄₄ lb prosciutto, minced
³⁄₄ cup white wine
3 cups whole milk
1 (28 ounce) can whole canned tomatoes, pureed in a food mill or blender
¹⁄₄ teaspoon freshly grated nutmeg, more to taste
salt & freshly ground black pepper

directions

In a large skillet, heat the butter and oil over moderately low heat.
Add the onion, carrot and celery and saute until the vegetables are soft, 10 to 15 minutes.
Add the beef and cook slowly, breaking it up with a fork, until it changes color; do not allow the meat to sear or harden.
Stir in the prosciutto.
Add the wine and simmer until most of the wine has evaporated.
Stir in 1 1/2 cups milk and simmer until the milk is largely absorbed.
Add the tomatoes, nutmeg and salt and pepper to taste.
Cover partially and adjust the heat to maintain a bare simmer.
Cook 4 hours, stirring occasionally.
During the final 45 minutes, add the remaining 1 1/2 cups milk in 3 batches, allowing each addition to be absorbed before adding more.
Taste and adjust the seasoning.

Questions & Replies

Got a question? Share it with the community!

Reviews

This was fantastic. I followed the recipe almost exactly except I used red wine instead of white (since that is what I had on hand), used a little chicken stock (1 cup) and powdered nutmeg instead of fresh. I loved tasting it throughout and seeing how the flavour changed and developed. I froze most of this, as I wanted some quick sauces for the work/school week. Thanks for the recipe!

shelley13
Loved it! I was fascinated by this recipe, having never made a red sauce with milk, white wine or nutmeg. The mire poix gave the sauce a lovely depth and the prosciutto adds even more flavor. I got concerned when the milk curdled, likely due to the wine, but once the tomatoes were added you couldn't tell. This is a true gourmet dish in my book, thanks kiwidutch!

puppitypup
Well, besides the fact that I didn't have any white wine(had to use red) this was so flavourful. I had company for supper, and it was a hit. I had to give my friend a doggy bag! This was the only recipe I had seen with proscuitto in it. We weren't disappointed. Thanks Mean Chef, I will make this recipe again.

Midge Plourde
This is the ultimate spaghetti sauce....delicious! The addition of the vegetables and the milk may be the secret???? Long, slow cooking requires several peeks, all of the while having sips of the wine that went into the sauce, doesn't it? We'll have it often, I believe.

NoSpringChicken
i use smoked lardons as opposed to proscuittio and a teaspoon of cinnamon too but its ambiguous i suppose

Stephen Dunne