Bolognese Sauce

Yields 1 quart

  • 8 ounces mirepoix, fine dice
  • 2 fluid ounces olive oil
  • 1 ounce whole butter
  • 1 pound ground beef
  • 8 fluid ounces white wine
  • 6 fluid ounces milk
  • To taste nutmeg
  • 2 pounds tomato concassée
  • Approximately 8 fluid ounces white stock
  • To taste kosher salt and cracked black pepper

1.  Sauté the mirepoix in olive oil and butter until tender and translucent.  Add beef and cook until no pink remains.  Drain fat if necessary.

2.  Add the wine.  Cook and reduce the wine until nearly dry.

3.  Add milk and season with nutmeg.  Cook and reduce the milk until nearly dry.

4.  Add tomato concassée and 8 fluid ounces of stock; season with salt and pepper.  Simmer for 3 to 4 hours, adding stock as needed to prevent scorching.  Adjust seasonings as you near completion.

Published in: on September 7, 2010 at 8:29 pm  Leave a Comment  
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