Bolognese Sauce
NOTE: Italy's
most famous meat sauce hails from Bologna and is called a ragù.
While many recipes use a variety of ground meats, pancetta,
prosciutto, and/or mushrooms, we prefer the simple, intense flavors
of beef and tomatoes, fortified with wine, milk, and aromatic
vegetables. Ground beef is first sautéed with onions, carrots, and
celery until no longer pink. Wine is added to give the sauce depth.
Once the wine cooks off, the beef is simmered in a little milk,
which adds sweetness and keeps the meat soft during the final long
simmering in tomatoes. Serve with fresh pasta, especially
fettuccine or cheese ravioli, and pass grated Parmesan cheese at
the table.
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, minced
1 small carrot, peeled and minced
1/2 celery stalk, minced
3/4 pound ground beef, preferably chuck
Salt1 cup dry white wine
1 cup milk
Pinch freshly grated nutmeg1 28-ounce can whole tomatoes packed in juice, chopped fine, with juice reserved
INSTRUCTIONS:
1. Heat butter and oil in casserole or large, deep sauté pan with thick, heavy bottom. Add onion, carrot, and celery and sauté over medium heat until softened, about 7 minutes.
2. Add beef and crumble with fork to break apart (see figure 28). Sprinkle with 1 teaspoon salt and cook, stirring often, until meat just loses raw color, about 3 minutes. Add wine and simmer until alcohol cooks off, about 4 minutes. Add milk and nutmeg. Simmer until milk thickens a bit, about 4 minutes.
3. Add tomatoes and 1/2 cup of their juice. When sauce starts to boil, reduce heat so that it cooks at barest simmer, with just an occasional bubble or two. Cook, uncovered, for 3 hours, turning down heat if sauce starts to simmer or scorch. If sauce dries out before it is done, add some reserved tomato juice. Adjust seasonings and serve. (Sauce can be stored in airtight container and refrigerated for several days or frozen for several months. Warm over low heat before using.)