Sauce Bolognese
- 3 Tbsp butter
- 1 small sweet onion, minced
- 1 carrot, minced
- 1 celery, minced
- 3/4 pound ground meat (mix of beef, pork and maybe veal)
- Salt
- 2 Tbs tomato paste
- 1 cup half and half
- 1 cup dry white wine
- 1 can (28 oz.) tomatoes in juice
- Melt butter in large pan. Add onion, carrot and celery, and saute until softened but not browned, about six minutes. Add ground meat and 1/2 tsp. salt. Cook, over low-medium heat while crumbling with side of wooden spoon (to keep from forming clumps), until meat loses its raw color but has not yet browned, maybe three minutes. Add half and half, and bring to simmer. Continue to simmer until milk has evaporated and only clear fat remains. Add wine, and bring to simmer. Continue to simmer until wine has evaporated. Add tomatoes and their juice, and set to simmer at very low level for about three hours. Adjust seasonings for salt, and serve.
butter, sweet onion, carrot, celery, ground meat, salt, tomato, white wine, tomatoes
Taken from www.epicurious.com/recipes/member/views/sauce-bolognese-50161899 (may not work)