BOLOGNESE SAUCE (BEEF & VEAL)
An Italian favorite, this sauce goes with all pastas and meats.
Makes 4 cups (1 L)
3 tablespoons (45 mL) extra virgin olive oil
3 tablespoons (45 mL) unsalted butter
1 large carrot, diced
1 medium onion, diced
2 stalks celery, diced
12 ounces (375 g) ground beef
12 ounces (375 g) ground veal
1 cup (250 mL) whole milk
1 cup (250 mL) dry white wine
1/2 teaspoon (2 mL) sea salt
1 can (28 ounces/794 g) crushed tomatoes
1/8 (0.5 mL) teaspoon ground allspice
In large skillet, heat oil and butter over medium heat. Add carrot, onion and celery and sauté until softened, about 4 minutes. Add beef and veal and cook, breaking up with a spoon, until no longer pink, about 12 minutes.
Increase heat to high. Add milk and bring to a boil Reduce heat to low and simmer, stirring until milk has evaporated, about 20 minutes.
Add wine and cook, stirring, until evaporated, about 15 minutes. Stir in tomatoes, salt and allspice and simmer, stirring occasionally, until thickened, for 30 minutes.
Recipe from 500 BEST SAUCES, SALAD DRESSINGS, MARINADES & MORE by George Geary
(Robert Rose; September 2009; Softcover/$24.95)