Bolognese Sauce

• 1 medium carrot, peeled and roughly chopped
• 1 medium celery rib, roughly chopped
• 1/2 small onion, roughly chopped
• 1 28-oz can whole tomatoes with juice
• 2 Tbs butter
• 8 oz ground beef chuck
• 8 oz ground pork
• 8 oz ground veal
• (Can use all beef or beef and pork.)
• 1 Tbs finely chopped garlic
• 1 1/2 cups whole milk
• 1 1/2 cups dry white wine
• 2 Tbs tomato paste
• 1 tsp table salt
• 1/4 tsp ground black pepper

1. 1. Process carrot, celery and onion in food processor until finely chopped, about ten 1-second pulses, scraping down bowl as necessary; transfer mixture to small bowl. Wipe out bowl and process tomatoes and juice until finely chopped.
2. 2. Heat butter in heavy-bottomed Dutch oven over medium heat until foaming; add carrot, celery and onion and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add ground meats and cook, breaking meat into 1-inch pieces with wooden spoon, about 1 minute.
3. 3. Add milk and stir, breaking meat into 1/2-inch pieces, until almost all liquid has evaporated, 20 to 30 minutes. Break up any remaining clumps of meat (no large pieces should remain).
4. 4. Add wine and bring to simmer; cook, stirring occasionally, until liquid has evaporated, 20 to 30 minutes.
5. 5. Stir in garlic and tomato paste and combine. (I usually add some herbs at this point such as fresh basil and parsley or some prepared pesto.)
6. 6. Add chopped tomatoes, salt and pepper. Bring to simmer, then reduce heat to medium-low and cook until sauce is slightly thickened, about 15 minutes. You should have about 6 cups meat sauce, and it will be thinner than you expect.

carrot, celery, onion, tomatoes, butter, ground beef chuck, ground pork, ground veal, beef, garlic, milk, white wine, tomato, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/bolognese-sauce-50022392 (may not work)