Bolognese Ragu Recipe

• 2 tbsp. minced onion
• 3 tbsp. extra virgin olive oil
• 3 tbsp. butter
• 2 tbsp. minced celery
• 2 tbsp. minced carrot
• 3/4 pound grnd beef (very lean)
• Salt
• 1 c. dry white wine
• 1/2 c. lowfat milk
• 1/8 teaspoon nutmeg
• 2 c. canned Italian tomatoes, roughly minced, with the juice
• 1/2 pound cooked sweet Italian sausage, skin removed (opt.)

1. In a heavy deep casserole saute/fry onion in oil and butter just till translucent/soft.
2. Add in celery and carrot and saute/fry 2 min more.
3. Add in grnd beef and salt.
4. Stir and cook just till the meat is no longer red.
5. Add in the wine and turn heat up to medium high.
6. Cook, stirring occasionally, till the lowfat milk has evaporated, stirring often.
7. Add in the tomatoes and stir well.
8. When tomatoes start to bubble, turn the heat down very low, so it cooks at a slow simmer.
9. Cook, uncovered for 3 1/2 to 4 hrs, stirring occasionally.
10. Taste and correct for salt.
11. Serve over pasta.
12. (Fresh fettucini is best!)
13. Sauce may be refrigerated (up to 5 days) or possibly frzn.
14. Serves 6.

onion, extra virgin olive oil, butter, celery, carrot, beef, salt, white wine, milk, nutmeg, italian tomatoes, sausage

Taken from cookeatshare.com/recipes/bolognese-ragu-19942 (may not work)