CLASSIC BOLOGNESE SAUCE

Classic Bolognese Sauce image

This is the best bolognese sauce I have ever had. It is a very meaty sauce that you serve over linguine. It is from Cooks Illustrated and I have made this recipe for years. It never fails to be yummy! If you can't find the different types of meat, you can use 3/4 pound meatloaf mix. This recipe is enough to sauce 1 pound of linguine.

Provided by buzzsau

Categories Veal

Time 3h35m

Yield 3 cups

Number Of Ingredients 13

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Ingredients

3 tablespoons unsalted butter
2 tablespoons onions, minced
2 tablespoons carrots, minced
2 tablespoons celery, minced
1/4 lb ground chuck
1/4 lb ground veal
1/4 lb ground pork
1 cup whole milk
1 cup dry white wine
28 ounces whole tomatoes, chopped fine with juice reserved
salt
1 lb linguine
parmigiano-reggiano cheese

Steps:

Heat butter in large, heavy bottomed Dutch oven over medium heat; add onion, carrot and celery and saute until softened but not browned, about 6 minutes.
Add ground meats and 1/2 teaspoon salt; crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook; continuing to crumble meat, just until it loses its raw color but has not browned, about 3 minutes.
Add whole milk and bring to a simmer; continue to simmer until the milk evaporates and only clear fat remains, 10 to 15 minutes.
Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer.
Add tomatoes and their juice and bring to a simmer; reduce heat to low so that sauce continues to simmer just barely with an occasional bubble or two at the surface, until liquid has evaporated, about 3 hours (if lowest burner setting is too high to allow such a low simmer for three hours, use a flame tamer or a foil ring to elevate pan.).
Adjust seasonings with extra salt to taste and serve over linguine. (Can be refrigerated in airtight container for several days or frozen for several months. Warm over low heat before serving.).
When cooking the linguine for the bolognese sauce, don't drain the pasta too meticulously. A little water left clinging to the noodles will help distribute the very thick sauce evenly into the noodles, as will adding an extra 2 tablespoons of butter along with the sauce. Top each serving with a little grated Parmaggiano Reggiano.
If doubling recipe, increase the simmering times for the milk and the wine to 30 minutes each and the simmering time once the tomatoes are added to 4 hours.

Nutrition Facts : Calories 1063.5, Fat 30.7, SaturatedFat 14.6, Cholesterol 129.8, Sodium 155.3, Carbohydrate 131.7, Fiber 8.6, Sugar 15.8, Protein 49.6