bolognese sauce
2 cups
Enough for 1-1½ pounds pasta.
1 tablespoonvegetable oil
3 tablespoonsunsalted butter
½ cuponion, chopped
2/3 cupcelery, chopped
2/3 cupcarrot, choped
¾ poundground beef chuck
1 teaspoonkosher salt
½ teaspoonblack pepper, ground
1 cupwhole milk
1/8 teaspoonnutmeg, ground
1 cupdry white wine
1½ cupscanned plum tomatoes
  1. Heat oil and butter in medium saucepot.
  2. Saute onion until translucent.
  3. Add celery and carrot. Cook for 2 minutes.
  4. Add beef, salt, and pepper. Cook until beef is no longer raw.
  5. Add milk. Simmer until evaporated.
  6. Add nutmeg and wine. Simmer until evaporated.
  7. Add tomatoes. Simmer on lowest setting for 3 hours, until evaporated.
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