Bolognese Sauce

1. 1

   In a large pot, over medium heat, heat the oil.

2. 2

   Add the onion and cook for 10 minutes, or until the onion becomes soft.

3. 3

   Add the celery and carrot and continue to cook for 2 minutes.

4. 4

   Add the ground chuck and season to taste with the salt and pepper.

5. 5

   With the back of a spoon break up the meat and cook until the meat is just cooked through and no longer pink, about 5 minutes.

6. 6

   Carefully pour in the milk and reduce, stirring occasionally, until the milk has evaporated and the pan is dry.

7. 7

   Add the nutmeg and then add the wine.

8. 8

   Continue cooking until the wine has reduced by half, about 10-15 minutes.

9. 9

   To Finish the sauce, pour in the tomatoes, reduce the heat to low and very gently simmer for 2 hours or until the sauce has reduced and the meat is very tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.