When you think of bolognese sauce you think of tomato sauce with ground meat in it, right? Well, that's not how they do it in Bologna, Italy! A traditional sauce has lots of meat and only a little tomato paste but gets it's sweetness from the other ingredients. ...and it's SO MUCH tastier! (and let's face it, less heartburn [agita!] that comes from acid in the tomato sauce!) This is a Sunday Supper recipe, because the longer it sits on the stove, the better it gets. It will fill your home with an amazing aroma that your family will love so much that by the time it's ready they will be running to the table to eat together!
1 Onion, finely chopped
4 Stalks Celery, diced
4 Carrots, diced
5 cloves of fresh garlic, finally chopped
2T Unsalted butter
2T EVOO (Extra Virgin Olive Oil)
1 lb each: ground Veal, Pork, and Beef
1 6oz can Tomato Paste
1 C Dry White Wine
1 C Whole Milk (or 1/2 C heavy whipping cream and more wine)
Fresh Nutmeg for grating
Heat oil and butter in a stock pot, and add onions, celery, carrots and garlic. Generously S&P the veggies. Cook until translucent, but not browned. Add all the meat and brown it. Stir in tomato paste. Add milk and cook for 1 hour on low heat, stirring occasionally. Increase to medium heat and add wine. Keep on medium for 5 minutes to cook out the alcohol. Reduce heat again and simmer for 1.5-2 hours. Add a splash of water (or wine) if necessary to to keep from drying out. Grate fresh about 1/8 of a teaspoon of nutmeg on top and stir throughout. S&P to taste. Add a few ladles to a big pasta bowl and toss with al dente homemade pasta. Serve additional sauce and Pecorino Romano or Parmigiano Reggiano cheese on the side. Pair with a bold Brunello di Montalcino
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