Bolognese Sauce
- 2 tablespoons vegetable oil
- 8 tablespoons unsalted butter, divided
- 1 cup chopped onion
- 1 1/3 cups chopped celery
- 1 1/3 cups cup chopped carrot
- 1 1/2 pound ground beef chuck, ground pork, and ground veal
- Kosher salt and freshly ground black pepper
- 2 cups whole milk
- 1/8 teaspoon freshly grated nutmeg, or ground if you’re bereft of fresh
- 2 cups dry white wine
- 3 cups reduced homemade tomato purée or canned imported Italian San Marzano tomatoes, crushed by hand, with their juice
- As much spaghetti as you wish, cooked and drained
- Freshly grated Parmigiano-Reggiano cheese, at the table
- Produce
- Carrot (1 1 1/3 cups cup)
- Celery (1 1/3 cups)
- Onion (1 cup)
- Reduced homemade tomato puree or canned imported italian san marzano tomatoes (3 cups)
- Meat
- Ground beef chuck (1 1/2 pound)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Nutmeg (1/8 teaspoon)
- Vegetable oil (2 tablespoons)
- Pasta & Grains
- As much spaghetti as you wish, cooked and drained (1)
- Dairy
- Butter, unsalted (8 tablespoons)
- Parmigiano-reggiano cheese (1)
- Whole milk (2 cups)
- Beer, Wine & Liquor
- White wine, dry (2 cups)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published January 31, 2012 (1 year ago).
106 people saved this recipe.
