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Bolognese

This is a delicious sauce that freezes well and can be served on top of pasta, spaghetti squash, zuchinni noodles, polenta, rice, risotto... play around

Course lunch, Main Course
Cuisine Italian
Servings 14

Ingredients

  • 3 tbsp olive oil
  • 4 yellow onions finely chopped
  • 6 large carrots finely chopped.
  • 8 celery stalks finely chopped
  • 8 oz bacon cut in strips-lardons
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 2 cups whole milk
  • 2 cups dry white wine
  • 4 lbs plum tomatoes- roma san marzano makes about-64 oz
  • 1/2 whole nutmeg -grated or 1 tbs preground nutmeg
  • salt
  • red pepper flakes
  • Parmesan or pecorino cheese for garnish
  • fresh basil for garnish

Instructions

  1. In a large cast iron over medium low heat add the bacon- render the fat

    add a bit of olive oil if it sticks-cook for at least 5 mins

  2. add chopped onions- let cook for about 8 mins- stir occasionally- add more olive oil if it sticks

  3. add celery and carrots and saute for about 10 mins- stir occasionally and add more olive oil if needed

  4. Add ground pork and beef- breaking it up with a fork. Stir occasionally--add the nutmeg, salt and pepper

  5. stir in the milk till almost evaporated- stir occasionally to help- about 10 mins

  6. add the wine and let simmer till almost evaporated. about 10 mins

  7. Add the tomatoes and pepper flakes- increase heat while stirring... bring sauce to simmer then reduce heat to low....

  8. Stir occasionally- maybe every 20 mins... must reduce for at least 2.5 hours--adjust seasoning... salt, pepper etc...

  9. Can be stored in fridge for up to one week or in freezer for up to 3 months- this sauce developes more flavor over night