Fresh tagliatelle is the traditional accompaniment for this perfect Bolognese Sauce, that pairs well with any flat pasta. Homemade chicken stock is ideal, because it gives the sauce body and a velvety texture as it slowly simmers. This meaty Northern Italian sauce tastes even better the day after it's made.
Ingredients
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3 tablespoons unsalted butter
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1 medium onion, finely chopped
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1 to 2 celery stalks, finely chopped
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1 to 2 carrots, finely chopped
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1 ½ pounds ground beef chuck (80 percent lean)
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8 ounces ground pork
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Coarse salt and freshly ground pepper
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2 ½ cups whole milk
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¼ teaspoon freshly grated nutmeg
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1 ¼ cups dry white wine
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2 cups homemade or store-bought low-sodium chicken stock
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1 can (28 ounces) peeled plum tomatoes with juice, pureed
Directions
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Melt butter in a heavy large pot over medium heat. Cook onion, celery, and carrots, stirring often, until tender, about 10 minutes. Add beef, pork, and 1 teaspoon salt. Cook, stirring and breaking up meat with a fork, until meat has cooked through but not browned, about 8 minutes.
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Add milk and nutmeg. Reduce heat to medium-low, and simmer gently until liquid reduces by half and meat is above liquid, 20 to 25 minutes. Add wine, and simmer gently until liquid reduces by half, about 15 minutes.
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Add stock, pureed tomatoes, and 1 teaspoon salt. Gently simmer, stirring occasionally, until sauce is thick, 1 1/2 to 2 hours. Season with pepper. Let cool slightly.