Bolognese Sauce Recipe
1/4 cup butter, preferably unsalted
2 tablespoons olive oil
1 medium-sized yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1/4 lb. pancetta, chopped
1 1/2 lbs ground veal (it adds a unique quality) but a good sweet Italian sausage will also work
1 cup dry white wine
1 can (28 oz.) San Marzano peeled tomatoes or any Italian-style peeled and crushed tomatoes
1/2 cup whole milk
Salt and pepper to taste (Some meats are more salty than others so make sure to taste yours before adding salt and pepper)
Melt the butter in a large skillet at medium heat until it begins to foam.
Add the onion, carrot, celery, and pancetta (or whatever meat you’re using).
Sauté over medium heat until lightly browned.
Add the veal, cook and stir until it’s no longer pink.
Season with salt and pepper, if needed
Increase heat to medium-high.
Add the wine and stir until it evaporates.
Cover and simmer for 1 1/2 hours, stirring occasionally. If your sauce appears too thick, you can add a little more white wine or some water to thin.
Optional: If you have an immersion blender, purée about 1/4th of the sauce. This makes a smoother, creamier sauce.
Turn off the heat and let it cool for a few minutes.
Add the milk.
Turn the heat back on to medium and reheat until it starts to boil.
Turn off and serve
This sauce freezes well for up to three months.