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 semi-dry white wine
3 14.5-ounce cans diced tomatoes, drained, with 1.5 c juices reserved
Roughly chop the onion, celery and carrot. Then, mince fine in a food processor.
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 (use a heat diffuser) 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.
To make 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
Wine: 2.25 cups
Diced tomatoes: 3 28 ounce cans
Reserved juices: 2.5 cups
Butter: 5 tbsp
Onion: 3/4 cup
Carrot: 3/4 cup
Celery: 3/4 cup
Meatloaf mix: 3 lbs
Whole Milk: 3 cups
Wine: 1 bottle (750 mLs)
Diced tomatoes: 4 28 ounce cans
Reserved juices: 3.5 cups
- The original recipe calls for a dry white wine, but I've found I prefer the flavor of a sweeter wine, like a Gewurztraminer or even a Reisling.