Bolognese Sauce over Fusilli
By: Alison Jeffries
Published: Friday, September 25, 2015 - 10:27am

Ingredients




2 tbsp olive oil
6 tbsp  butter unsalted
1 cup onion small dice
1 1/3 cups carrots small dice
1 1/3  cups celery small dice
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground sausage
salt to taste
ground pepper to taste
1 1/2 cups milk
1/4 tsp nutmeg
1 3/4 cups white wine dry
2, 28 ounce cans diced tomatoes with juices
3 pounds pasta like fusilli or pappardelle
2 tbsp butter to toss with the pasta
Parmesan cheese freshly grated for topping

Preparation

1 Place the oil and butter in a large pot. Use enameled cast-iron or stainless steel. Heat over medium heat. Sauté the onion until it is translucent, then add in the carrots and celery. Stir the vegetables for about 2 minutes. 2 Add the ground meat, a pinch of salt, and some freshly ground pepper. Brown the meat and break any clumps into small pieces. 3 Pour the milk into the pot and simmer, stirring often, until the liquid has cooked away completely, about 50 minutes. Stir in the nutmeg. 4 Add the wine and let it simmer, stirring occasionally, until it has evaporated, about 40 minutes. 5 Add in the tomatoes, stirring well to mix everything together. As soon as the sauce starts to boil, reduce the heat to a simmer. Let the sauce cook uncovered for at least 4 hours, giving it a stir every 20 minutes or so. By the end, there should be no liquid left. 6 Boil the pasta, drain, and toss with 2 tablespoons of butter. Serve 1/3 cup of bolognese sauce for approximately 4 ounces of pasta topped with freshly grated Parmigiano-Reggiano.

About

Bolognese sauce simmered down to the nth degree of tenderness. Serve over fusilli.