I love Bolognese sauce, it is my favourite sauce to have on my pasta. Unfortunately I am experiencing issues with my camera, therefore all the steps are not in this post, but a picture of the end result is.
Please bare with me on the pics, they will be up soon!
2 Tbsp olive oil
2 Tbsp unsalted butter
1 teaspoon of garlic
1 cup minced celery
2/3 cup minced carrot
1/2 cup minced onion
1 lb ground lean ground beef
1lb of pork sausages
salt & freshly ground pepper to taste
1 cup milk
1 cup of mozzarella cheese
1/2 cup dry white wine
1 1/2 cups canned San Marzano plum tomatoes, chopped with liquid
fresh parsley and basil( I chop up about 1/3 cup)
1 teaspoon of dried Oregano
freshly grated Parmesan cheese-optional garnish
1 lb pasta penne or rigatoni
In a pot, add the oil and butter and heat for about 2 minutes until the butter is almost browned.
Then add carrots, celery, and onions and saute for 3 minutes. Now add the beef, salt and pepper to taste and cook until the beef is no longer pink. Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated. Add wine and simmer until evaporated.
Finally, add the tomatoes and simmer slowly, stirring occasionally, for 2 hours partially covered. It’s important to reduce as slowly as possible. If sauce becomes dry, add 1/2 cup water whenever necessary. When almost ready to serve, bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Drain, pat dry and return to the pot. Add your sauce to the pasta and toss to combine. Transfer to a lasagna pan, or a aluminium pan add the mozzarella and bake for 30 minutes.