Bolognese sauce
Instructions:
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 2 onions, cut into 1/ 4 -inch dice
- 3 stalks celery, cut into 1/ 4 -inch dice
- 3 carrots, peeled and cut into 1/ 4 -inch dice
- 2 pounds ground sirloin
- 2 pounds ground veal
- 1 quart whole milk
- 2 cups red wine
- 3 1/ 2 cups homemade or low-sodium storebought beef broth
- 1 cup tomato paste
- 1 1/ 2 teaspoons coarse salt
- 3/ 4 teaspoon freshly ground pepper
- Heat the butter and olive oil in a large cast-iron or enamel pot over medium heat.
- Add the onions, and cook until they begin to soften, about 5 minutes. Add the celery and carrots, and cook until the vegetables are tender, 8 to 10 minutes. Add the ground sirloin and veal, and cook, stirring occasionally, until the meat is no longer pink. Add the milk, and cook at a gentle simmer, skimming fat from surface, until the liquid has reduced by half, about 50 minutes.
- Add the wine, and simmer until liquid is reduced by half again, about 40 minutes.
- Add the beef stock, tomato paste, salt, and pepper; simmer gently until the sauce thickens, 40 to 45 minutes. If using for lasagne, set aside to cool slightly before assembling.
- MAKES ABOUT 3 QUARTS