Classic, rich, & hearty bolognese🍝. The only homemade sauce I’ve remade over and over again because it’s THAT good! 1 lb ground beef & pork blend S+P 2 Tbs butter 1/2 white onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 1 cup whole milk (or full fat coconut milk for DF) 1 cup dry white wine (or chicken broth) 14 ounces canned whole tomatoes 1/2 teaspoon ground nutmeg 1 teaspoon Italian seasoning 1 teaspoon sugar Cooked pasta Reserved pasta water (start with 1/4 cup, add more as needed) Parmesan for topping Brown the ground meat with S+P in a large pan over medium heat until no longer pink. Drain and remove meat from the pan. Melt 1 Tbs butter in the pan while adding onions, carrot, celery, and S+P. Sauté veggies for 6-8 minutes, stirring occasionally. Add the meat back into the pot with the veggies and stir in milk. Reduce heat to a simmer and cook for 15-20 minutes until the milk is absorbed, stirring occasionally. Repeat this step with the white wine, cooking for another 15-20 minutes. Use your hands to gently crush the whole tomatoes in a bowl. Pour tomatoes, Italian seasoning, sugar, and nutmeg into the pot and stir to combine. Cover and turn the heat to the lowest setting and let the sauce cook for 2.5-3 hours, stirring occasionally. You can add a little water if it starts to look dry. Taste and adjust for S+P. Once the sauce is simmered, stir in pasta, pasta water, and 1 Tbs butter. Serve with Parmesan on top.
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