SIMPLE BOLOGNESE RAGU

This Bolognese meat sauce is fast, easy and doesn't have to cook all day long.  Here is my version of a classic  Northern Italian recipe I normally make in Winter when long, cold days require the heart warming effect of the smells of my mother's kitchen. 

Ingredients for 4 servings

1/4 pound ground round

1/4 pound ground veal

1/2 pound ground pork (Any combination will do nicely)

2  tiny cloves of garlic

1/2 cup diced celery

1/2 cup diced carrot

1/2 cup diced white or yellow onion

3 tablespoons olive oil

2 tablespoons vegetable oil

1/2 cup white wine

1/2 cup 2% milk or Whole milk
Pinch of Nutmeg

2 cups of good quality canned cut up or diced tomatoes in their juice ( I like to use Muir organic and plain. if my fresh from the garden sauce is not available). 

1/2 cup water (If using canned tomatoes and their juice)

3 teaspoon of salt (one for the vegetables, 2 for the meat) Add additional to your tomatoes if necessary after you taste it when cooked).

1 teaspoon of fresh pepper (meat)

One pinch of fresh nutmeg or the container variety will work

handful of fresh basil

Into a pan, large enough to hold your finished sauce, heat your oil.  Add your onion heat until fragrant and your onions translucent. Add your diced garlic and saute.  Add your carrot, celery, salt,  and mix.  Put a lid on the pan.  Let the steam from the closed lid soften your carrot and celery. The salt will help to extract the flavor from your vegetables. This should take about 2-3 minutes.  Remove your lid and set aside.  Add your meat, salt, pepper,  and turn up the heat.  Mix and saute until your meat is cooked.  Do not be alarmed if your vegetables are browning just a little.   Be careful to adjust your heat accordingly.  Place your tomatoes in a blender with 1/2 cup of water and puree. Add fresh basil and puree.  When your meat is brown add  your milk.  The milk cuts the acidity of your tomatoes while cooking.  When your milk has reduced, add your tomatoes and wine. Slowly place your pan on simmer, mix. Add your nutmeg.   

Continue to cook for about 35-45 minutes on simmer  until your oil separates from the pan.  Your sauce will look like its almost evaporated however your should see a nice, rich, combination of meat and tomatoes.   Serve with any type of tubular pasta such as penne or Rigatoni.  Add some fresh basil and Parmigiano Reggiano to each plate and serve.  Buon Appetito

THE ABOVE RECIPE IS FROM AN EARLIER POST~SUMMER BOLOGNESE, GREAT FOR A FALL DAY TOO~BUON APPETITO~