Bolognese Sauce

Okay, so this isn't the easiest or fastest recipe I've ever written, but it's worth the time and effort, I promise! Plus it makes a ton and the leftovers can be frozen or used in other meals.

 

Ingredients:

1 large white onion chopped

4 cloves minced garlic

4 carrots peeled and julienned (finely diced)

4 celery ribs julienned

1lb. ground beef

1lb. ground Italian sausage, casings removed

1 1/2 cups of whole milk

1 1/2 cups of red wine

2 - 14.5oz. cans of whole or diced tomatoes

1 - 14.5oz. can of tomato sauce

2 fresh sprigs of oregano

4 fresh sprigs of thyme

1 fresh sprig of rosemary

1 tsp. salt

fresh cracked black pepper

2 tbs. olive oil

1 cup of whole milk ricotta cheese

1 cup of parmesan cheese

1lb. of linguini or fettuccini prepared according to pkg.

 

Directions:

In a large heavy bottomed pot, I use my dutch oven, over medium-high, heat olive oil and add ground beef and Italian sausage.  Cook until really brown, this is important, as you want to get as much flavor out of the meat as possible.  When your meat is completely cooked through and brown, brown, brown, add your veggies (onions, carrots & celery) and stir.  Continue to cook veggies until the onions begin to soften, then add garlic, salt and pepper, and herbs.  Add whole milk and bring to a bubble, then reduce until just simmering.  Cover with a lid and allow milk to reduce by half.  This usually takes about half an hour.  When the milk has reduced add the red wine and tomatoes.  Cover again and continue to simmer for another hour or longer.  When the vegetables are completely soft, you are good to go.  Since Bolognese takes so long to make, I cheat a little by using my emersion blender to puree my sauce a little.  It gives it more of the smooth texture that a true Bolognese has without the 3+hours of cooking.  If you like a chunky sauce go ahead and skip that step.  Before serving I fish out any of the remaining stems from my herbs, if I can find them.  I like to individually serve my pasta and sauce in bowls and top with a tablespoon of ricotta and parmesan cheese.  There will be leftovers of this sauce, unless you are serving an army for dinner.  I like to freeze it and pull it out when I don't feel like making a big production out of dinner.  Enjoy!