Bolognese Sauce

I found this sauce classic recipe and it turned out really well:

• 2 onions, a carrot, and 2 cloves of garlic (jalapeño or bell peppers, zucchini, etc are optional), finely chopped
• ¾ lbs each: beef and lean pork
• 1 cup milk
• 1½ cup wine (red or white)
• 2 lbs tomatoes, cored and chopped (you can peel & seed if you’d like but I don’t)

1. Cook the vegetables until soft, about 10 min. Add meat and cook until no longer pink, about 5 min. Drain off the fat.
2. Pour in the milk, stir occasionally until evaporated, about 5 min. Add the wine and simmer until evaporated, another 10 min.
3. Stir in the tomatoes and simmer, stirring occasionally, for 1.5-2 hours. Stir in any fresh herbs (parsley, oregano, basil, pepper, etc) to taste.

Keeps in the fridge about 1 day. I’m going to try freezing my leftovers.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.