Ingredients
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3 tbsp unsalted butter
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1 cup finely chopped onion (1 medium onion)
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½ cup finely chopped carrots (3 carrots)
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⅓ cup finely chopped celery (2 stalks)
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3 cloves minced garlic
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Kosher salt, cracked fresh pepper
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½ lb ground beef
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½ lb ground veal
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½ lb ground chicken, turkey, pork, or italian sausage
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1 cup milk
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Pinch of nutmeg
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1 cup dry white wine
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3 ounces tomato paste
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1.5 cups NECM marinara sauce
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½-1 cup of water
Method
Melt butter in a large pot.
Add the finely chopped vegetables; I like to use a food processor for this so the size is small and homogeneous. Sprinkle with a pinch of kosher salt and a few grinds of pepper.
Saute the vegetables for 3- 5 minutes over medium heat, until slightly softened. Add the garlic and cook for another minute.
Next, add your 1.5 lbs of protein, plus another healthy pinch of kosher salt + pepper. Cook until all the meat is no longer pink. Pour in the milk, raise the heat slightly to allow the milk to boil. Allow the milk to cook down completely, stirring occasionally. This will take a couple of minutes over medium-high heat. Once the milk has dissolved, add a pinch of nutmeg and give the pot a stir.
Pour in the cup of wine, and allow the wine to cook and evaporate into the meat. Once the wine has cooked down, add the tomato paste and give everything a stir. Pour in the marinara sauce, and ½ cup of water. Bring to a simmer, and allow to cook on a very low simmer, with the lid partially on the pot, for about 2-3 hours, checking after an hour. Should the sauce appear extra thick, add another ½ cup of water.
Serve with your favorite pasta; traditionally pappardelle works excellent with bolognese!
PS- have some leftover meat? Use the same combination of meat that you used for the bolognese and make some quick meatballs + freeze for a later date!
