Bolognese Sauce is not the red tomato sauce that we’re all used to. It is meatier and uses tomatoes as an ingredient rather than the only liquid. It is descended from the sauces made before the New World was discovered and tomatoes were eaten.
(Makes six servings)
1 ½ lbs ground beef or 1 lb ground beef and ½ lb ground pork
2 large carrots
2 stalks celery
1 cup white wine
1 6 oz. can of tomato paste
1 15-oz can of stewed or chopped tomatoes with their juice
2 cups chicken stock
1 cup milk
salt and pepper
¼ tsp grated whole nutmeg
Peel and dice the carrots into small cubes, dice the celery, and chop the onions. Sauté the vegetables in a large pot until the onion is wilted and the carrots are soft. Add the ground meat. Cook until the meat is cooked, stirring to break up the lumps. Drain the fat.
Add salt and fresh ground pepper to taste. Grate the nutmeg into the meat. Add the wine and cook down until the wine is almost gone. Add the tomatoes and tomato paste and mix well. Add the chicken stock and bring to a boil. Reduce the heat and simmer very gently for 2 hours. The liquid should bubble only slightly. Stir as needed.
Add the milk and simmer for another 20 minutes. Taste and correct the seasonings.