Ragu Sauce (Bolognese)
Serving Size : 4 Preparation Time : 4 hrs. includes cooking time
Categories : Primi Piatti

Ingredient and Preparation Method
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3 tablespoons extra virgin olive oil
5 tablespoons butter
2 tablespoons chopped onions
2 tablespoons finely diced carrot
2 tablespoons finely diced celery
3/4 pound ground lean beef salt 1 cup dry white wine 1/2 cup whole milk 1/8 teaspoon nutmeg 2 - 3 cups canned whole peeled tomatoes with juice, coarsely chopped.

In a heavy sauce pan combine olive oil and butter over a medium heat. Saute onions until a light golden color.

Add carrots and celery. Saute until they begin to change color.

Add beef and salt. Cook until meat is browned, stirring occasionally.

Add wine and cook until it has evaporated, stirring occasionally. Then do the same with the milk.

Add tomatoes and nutmeg. Stir and let simmer on low heat for 3 hours.

 

This sauce can be used to top various pasta shapes or for lasagne.