I’m basing this recipe from a show called, “Gino’s Italy” or something like that.  I love that this meat sauce is not too tomato-y, and has layered, built up flavours.  You might as well make a big batch and freeze some.  I like to use a large, deep, cast iron pan, or a large ceramic coated cast iron pot. Use the best ingredients you can, pasture-raised local meat if possible.

Bolognese Sauce

2 lbs ground lean beef

2 lbs ground lean pork

1  cup onion, finely diced

1 cup carrot, finely diced

1 cup celery, finely diced

Olive oil, for the pan

1 cup good quality red wine

3/4 cup milk

1.5 cups crushed tomato

3 tbsp tomato paste

1.5 cups chicken stock

3/4 tsp salt

1/2 tsp ground pepper

Directions:

Using a large (preferably cast iron or heavy-bottomed) pan, heat olive oil over medium heat.  Add onions, carrot and celery (known as “sofrito”).  Cook, stirring frequently, over medium-low, about 12 minutes, until softened. Break up meat and add to mixture in pan.  Add salt and pepper. Stir and break up meat and amalgamate with vegetable mixture.

Add red wine, and let simmer and absorb until almost all absorbed, stirring occasionally.  Add milk and stir, until it is well blended, absorbed but not dry.

Add tomato paste and crushed tomato and mix and stir.  Pour in chicken stock, enough to cover, but not drown your meat sauce.  Let simmer on very low heat, covered for about 2 or 3 hours, stirring and caring for it as you go along.

Skim any pooled fat (from the meat) from the top of your sauce and discard.

Serve with tagliatelle or pasta of your choice.  Buon Appetito!