Perfect Bolognese Sauce
Perfect Bolognese Sauce
(serves 6 with spaghetti)
1 tbsp olive oil
4 cloves garlic, minced
1 white onion, minced
3 stalks celery, minced
3 medium carrots, minced
8 large mushrooms, minced
1 1/2 pounds home-ground pork loin (or beef, lamb or bison)
1/2 cup white wine
1/2 cup whole milk
1 large can peeled plum tomatoes
pinch ground nutmeg
1/2 cup grated parmesan or Romano
fresh black pepper and sea salt to taste
Heat the oil in a large saucepan with a heavy bottom and add the vegetables, cook until softened. Add meat. Cook until just cooked through, stirring frequently to break up the meat. Add the white wine and turn up the heat. Stir and cook for five minutes. Add the milk, still with heat high. Stir and cook for five minutes. Add the tomatoes, breaking them up with your hands as you do so. Turn down the heat and cook for at least 1 hour, stirring occasionally. Shortly before serving, add nutmeg and cheese and stir thoroughly. Season to taste. Serve with spaghetti or mashed potatoes, with plenty of extra grated cheese to sprinkle.