Classic Bolognese Sauce

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   1.

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   Heat butter in large, heavy-bottomed Dutch oven over medium heat.

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   Add onion, carrot, celery and garlic and saute until softened but not browned, about 6 minutes.

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   Add all of the ground meats and salt.

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   To achieve the fine texture of a Bolognese sauce you must crumble meat while cooking.

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   Use the edge of a long handled spoon.

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   Cook for 3-4 minutes, until its just cooked through.

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   Dont over cook or brown the meat.

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   2.

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    Add milk and bring to simmer.

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    Simmer until milk evaporates and only clear fat remains, 10 to 15 minutes.

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    Add wine and bring back to a simmer.

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    Continue to cook until the wine has evaporated, about 10 to 15 minutes.

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    3.

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    Add crushed tomatoes and bring to simmer.

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    Reduce heat to low.

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    You want the sauce to barley simmer.

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    If you have flame tamer use it to control your heat.

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    4.

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    Simmer until liquid has evaporated, Cook for about 3 hours or until all the liquid has evaporated and you have a silky sauce.

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    Serve over pasta or use in lasagna.

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    Recipe adapted from Cooks Illustrated.

* Per serving · 4 servings · Values may vary.

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