ecogirl
04-27-2009, 02:35 PM
Everyone will like a bit of ecogirl's italiano bolognese sauce to mix in with their pasta for dinner. So here is my recipe:
Ingredients:
2 TB extra-virgin olive oil
1 TB unsalted butter
2 or 3 stalks of celery, diced fine
1 large carrot, diced fine
1 medium white onion, diced
1 pound lean ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup/4 oz whole milk
1 14-ounce can low-sodium chicken broth
In a large (5 qt or larger) Dutch oven or pot with a tight-fitting lid, heat the olive oil and butter over medium heat. Add the celery, carrot and onion, sprinkle with salt and sweat them until the onion is translucent but not colored.
Add the meats, season with salt and pepper and cook, stirring often, about 15 minutes. Add the milk and simmer till absorbed, about 10 minutes. Add the chicken broth (or wine and water) and simmer until the liquid reduces and the wine, if using, evaporates, another 10 -15 minutes.
Add the tomatoes and their juice, simmer 5 to 10 minutes to reduce. Lower the heat so that the sauce is just barely simmering. Cover tightly and simmer slowly on the stovetop or in a 325F/165C/Gas 3. oven for 2 1/2 hours, with either method, to thicken and to develop the flavors. If oven simmering, it might look dry at the end of that time but it
Ingredients:
2 TB extra-virgin olive oil
1 TB unsalted butter
2 or 3 stalks of celery, diced fine
1 large carrot, diced fine
1 medium white onion, diced
1 pound lean ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup/4 oz whole milk
1 14-ounce can low-sodium chicken broth
In a large (5 qt or larger) Dutch oven or pot with a tight-fitting lid, heat the olive oil and butter over medium heat. Add the celery, carrot and onion, sprinkle with salt and sweat them until the onion is translucent but not colored.
Add the meats, season with salt and pepper and cook, stirring often, about 15 minutes. Add the milk and simmer till absorbed, about 10 minutes. Add the chicken broth (or wine and water) and simmer until the liquid reduces and the wine, if using, evaporates, another 10 -15 minutes.
Add the tomatoes and their juice, simmer 5 to 10 minutes to reduce. Lower the heat so that the sauce is just barely simmering. Cover tightly and simmer slowly on the stovetop or in a 325F/165C/Gas 3. oven for 2 1/2 hours, with either method, to thicken and to develop the flavors. If oven simmering, it might look dry at the end of that time but it