Makes approx. 5 Servings of Pasta
Plus, extra Sauce for Freezing
2 Tablespoons, Olive Oil
2 Tablespoons, Butter
1 White Onion, rough chopped
2 Large Carrots, rough chopped
1 Small Bunch, Celery, rough chopped *including leafy ends
3 Cloves, Fresh Garlic, rough chopped
2 lbs., Ground Chuck
1 lb., Ground Pork
1 Tablespoon, Garlic Salt
2 Tablespoons, Dry Italian Seasonings
1 Cup, Whole Milk
1 Cup, Dry White Wine
6 (28 oz.) Cans, Crushed Tomatoes
Freshly Grated Parmigiano-Reggiano Cheese
1 lb., Pasta *any kind you like (we used Rigatoni)
After rough chopping the onions, carrots, celery and garlic, run them through a food processor. Just pulse them a few times to chop them smaller (don’t over chop them).
Heat a large pot on the stove over medium-high heat. Once the pot is hot, add the Olive Oil and butter. Once the butter melts, add the veggies to the pot. Stirring occasionally, sauté until the onions start to become translucent (about 10-15 minutes). Turn the heat to medium-low and continue cooking until the veggies have absorbed any liquid in the pot.
Add the Ground Chuck and Ground Pork. Break up the meat into smaller pieces while it is cooking. Cook the meat until it is no longer pink, season with S&P, Garlic Salt, Oregano and Italian Seasonings. Stir, turn the heat to low and continue cooking, letting the meat absorb all the liquid in the pot.
Once the meat has absorbed the liquid in the pot, add the milk. Stirring occasionally, allow the meat to soak in all the milk, about 5-10 minutes.
Once the meat has absorbed the milk, add the nut and stir. Then, add the wine. Again, allow the meat to soak in all the liquid.
Once the meat has absorbed the wine, start adding all the cans of Crushed Tomatoes and stir well. Simmer on low for at least 3 hours. The longer you cook the sauce, the better the flavors. I have been known to cook a pot of sauce all day! If you have the time, it is worth it.
Serve the Bolognese with your favorite pasta and a side of homemade Bruschetta. We like Rigatoni; they allow Bolognese sauce to get inside each noodle so every bite has pasta with sauce (or gravy).
*See below for link to my Bruschetta Recipe. We served my homemade Bruschetta with our pasta. Pictured above: I used a variety of tomatoes. I also placed the bread in the oven with some Olive Oil and a blend of Italian Cheeses (placed under broiler in oven just until cheese melted and bread started to get golden brown around edges).
Freezing: You can store the leftover sauce in airtight containers and then place in freezer. Make sure to write “Bolognese” on the container as well as a date. I was able to freeze approx. 3 batches of this sauce. My 4 container I put in the fridge to feed my kids leftovers during the week! It is perfect when you are in the mood for pasta with homemade sauce. Just pull a batch of sauce out of the freezer, thaw out, heat up and serve with pasta!
Click here to get my Bruschetta Recipe: Dee’s Homemade Bruschetta