Bolognese Sauce

By rossboys

Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons minced onion
• 2 tablespoons minced carrot
• 2 tablespoons minced celery
• 1 clove garlic minced
• 3/4 lb ground beef chuck
• 4 slices bacon, cut into 1/2 inch pieces
• table salt
• 1 cup whole milk
• 1 cup dry white wine
• 1 28oz can whole tomatoes, finely chopped, juice reserved

Details

Adapted from 12tomatoes.com

Preparation

Step 1

1. Cook the bacon in a pan until crispy. Pat with paper towels, then crumble.

2. Heat the butter in a large, heavy-bottomed Dutch oven over medium heat. Add the onion, carrot, garlic, and celery. SautË until softened but now browned (about 6 minutes).

3. Add ground meat, bacon, and 1/2 teaspoon salt. Use the edge of a wooden spoon to crumble meats with the edge of a wooden spoon so no clumps remain. Cook the meat until it loses its raw color, but has not yet browned (about 3 minutes).

4. Add milk and bring to a simmer. Continue to simmer until the milk evaporates and only clear fat remains.

5. Add wine and bring to a simmer until the wine evaporates. Add tomatoes and their juice to bring to a simmer.

6. Reduce the head to low so the sauce just barely continues to simmer until the liquid has evaporated (about 3 hours.)

7. Adjust seasonings with extra salt to taste and serve.

8. Enjoy!