Bolognese Sauce Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 2 tablespoons unsatted butter | ||
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Carrot | 1 Small, finely chopped | |
| Stalk celery | 1 Small, finely chopped | |
| Lean ground beef | 1 1/4 Pound | |
| Dry white wine | 1 Cup (16 tbs) | |
| Tomatoes | 1 Can (10oz), diced | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs) | |
Directions
1. Heat oil and butter over medium-low heat in a large saucepan. Add onion, carrot, and celery and cook, stirring occasionally, until vegetables are tender, 10 minutes. Add beef and cook, stirringto break up clumps, until no longer pink, about 5 minutes. Drain off fat.
2. Add wine. Increase heat to high and simmer until almost evaporated, 7 to 10 minutes. Stir in tomatoes. When mixture starts to bubble, reduce heat to low. Partially cover and simmer, stirring occasionally, until liquid evaporates, about 1/2 hours. Stir in salt, pepper, and cream and simmer 15 minutes longer.
2. Add wine. Increase heat to high and simmer until almost evaporated, 7 to 10 minutes. Stir in tomatoes. When mixture starts to bubble, reduce heat to low. Partially cover and simmer, stirring occasionally, until liquid evaporates, about 1/2 hours. Stir in salt, pepper, and cream and simmer 15 minutes longer.
Chef
