Bolognese Sauce

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Celery

  Raw

  ½ cup chopped or 51g

• Carrots

  Raw

  ½ cup chopped or 64g

• Salt

  Table

  1 dash or 0.4g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Nutmeg

  Spices, ground

  ⅛ tbsp or 0.9g

• Basil

  Spices, dried

  1 tsp, leaves or 0.7g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 ½ cup or 366g

• Ground beef

  85% lean meat / 15% fat, raw

  1 ½ lb or 680g

• White wine

  Alcoholic beverage, table, pinot gris (grigio)

  16 fl oz or 469g

• Tomatoes

  Red, ripe, canned, packed in tomato juice, no salt added

  1 can or 190g

• Water

  Plain, clean water

  2 cup or 473g

• Parmesan cheese

  Grated

  ¼ cup or 25g

Directions

1. Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.
2. Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.
3. Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.
4. Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Add basil, oregano, and red pepper flakes. Bring to a simmer.
5. Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Add parmesan cheese and hour before done. Taste and adjust seasonings before serving.

Similar Foods

• Tofu Bolognese
• Vegan Bolognese
• One Pot Pasta Bolognese
• Pressure Cooker Bolognese
• Ground Chicken Spaghetti Bolognese