Bolognese

By Jahel

Ingredients

• 2 T butter
• 1 T olive oil
• 4 oz. pancetta, chopped
• 1 large onion, chopped (1 c)
• 2 medium carrots, chopped (1 c)
• Celery, chopped (1 c)
• 3 lbs. ground beef
• 2 c dry white or red wine
• 1-1/2 c whole milk
• 1/8 t ground nutmeg
• 1-28 oz can whole tomatoes, cut up and undrained
• 1 Parmesan cheese rind (1-2")

Details

Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

In a 4 qt. Dutch oven, heat butter and olive oil over medium high heat. Add pancetta. Cook and stir until translucent, about 5 minutes. Add carrots and celery. Cook 2 more minutes.
Add beef and season with 1/2 t kosher salt and 1/2 t black pepper. Using a fork break up meat. Cook until browned. Add wine. Using a wooden spoon, scrape up browned bits from bottom of pan. Simmer, uncovered, until wine has evaporated.
Add milk and nutmeg. Simmer, uncovered, until milk has evaporated, stirring frequently. Add tomatoes; stir to combine. When tomatoes just start to bubble, reduce heat to low, add Parmesan rind. Simmer, uncovered, 2-1/2-3 hours, stirring occasionally. As sauce cooks, liquid will evaporate and the sauce will start to look dry. Add 1/2 c water at a time 2-3 c total), continuing to simmer as liquid evaporates. Serves 12.