Long Cooked Bolognese Sauce
This delicious sauce freezes well, so we make a huge amount and store it in our freezer for easy weeknight meals.
3 tbsp butter
0.25 cup each finely minced onion, celery, carrot
1 lb meatloaf mix or 0.33 lb each ground beef chuck, ground veal and ground pork
1.5 c whole milk
1.5 c dry white wine
3 14.5-ounce cans diced tomatoes, drained, with 1.5 c juices reserved
In a large Dutch oven, melt the butter over medium heat. Add the onion, carrot and celery and 1 tsp salt and cook. Stir occasionally until softened, 6 to 8 minutes.
Stir in the ground meats, stirring to break up chunks, until no longer pink, about 3 minutes.
Add the milk and stir. Bring to a simmer and cook until the milk has evaporated and only clear fat remains, about 25 minutes. The meat will start to sizzle again.
Stir in the wine, bring to a simmer and cook until the wine has evaporated, about 25 minutes.
Meanwhile, pulse the tomatoes in a food processor until slightly chunky, about 8 1 second pulses.
After the wine has done simmering, add the tomatoes and the reserved juice. Bring to a bare simmer and cook gently until the liquid has evaporated, 3 to 3.5 hours.
To store: Let the sauce cool at room temperature for 45 minutes. Transfer to airtight containers and then freeze when cooled.
Notes from Cook's Illustrated on making larger batches:
Butter 4 tbsp
Onion 1/2 cup
Carrot 1/2 cup
Celery 1/2 cup
Meatloaf mix 2 lbs
Whole Milk 2.25 cups
Dry white wine 2.25 cups
Diced tomatoes (reserved juices) 3 28 ounce cans (2.5 c juice)
Butter 5 tbsp
Onion 3/4 cup
Carrot 3/4 cup
Celery 3/4 cup
Meatloaf mix 3 lbs
Whole Milk 3 cups
Dry white wine 1 bottle (750 mLs)
Diced tomatoes (reserved juices) 4 28 ounce cans (3.5 cups juice)