A good Bolognese is meat coated with tomato sauce, not tomato sauce with meat in it.
- 2 Tbsp Olive Oil
- 2 Onions Diced
- 2 Carrots Peeld; Diced
- 2 Celery Stalks Diced
- 5 Garlic Cloves Minced
- 1/2 Lb Lean Ground Beef
- 1/2 Lb Ground Veal
- 1/2 Lb Italian Turkey Sausage Removed from casing
- 1 Cup Red Wine
- 28 Oz Crushed Tomatoes One can; Low-sodium
- 2 Cups Beef broth Low sodium
- 1 Cup Milk
- 1/4 Tsp Nutmeg
Heat oil in a large sauté pan. Add in onions, carrots, and celery. Cook until softened, about 10 minutes. Stir in garlic and cook for an additional 1 minute.
Add beef, veal, and turkey sausage. Sauté until thoroughly cooked, using a fork to break the meat up into a fine consistency.
Add wine and scrape up any bits sticking to the bottom of the pan. Simmer on low until wine is absorbed by the meat, about 20 minutes.
Add in crushed tomatoes. Again, simmer on low until very dry, about 40 minutes.
Pour in beef broth and simmer on low until very thick, about 30 minutes.
Lastly, add in milk and let simmer down to a thick sauce.
Stir in nutmeg. Serve over pasta.
- Total Fat:
- Saturated Fat:
- Total Carbohydrate:
- Dietary Fiber: