Another Bolognese Sauce

This is David Rocco’s recipe that he uses for the lasagna-my previous post. If you are just making it for pasta, you should reduce the tomato puree to 3 cups. Makes one large pan of lasagna-three or four layers.

1 onion, finely chopped

1 stalk celery, finely chopped

1 large carrot, finely chopped

3 T. olive oil

2 T. unsalted butter

1/2# ground beef

1/2# ground pork

1 cup white wine

1 cup milk

5 cups tomato puree

salt and pepper

Heat  a saucepan with olive oil and add the finely chopped vegetables. Slowly brown and saute vegetables. Add butter and ground beef and pork. Cook on medium high heat until meat is browned. Stir in the wine and cook until evaporated. Add milk, which gives a creamy texture and will soften the meat as well. Add tomato puree and salt and simmer a few hours over low heat, stirring occasionally.

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