Instructions

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).

Homemade Bruschetta

*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).