Bolognese Sauce
Ingredients
- 1 onion, peeled and finely chopped
- 2 tablespoons olive oil
- 30g butter
- 1 small stalk celery, finely chopped
- 1 small carrot, peeled and finely chopped
- 1 clove garlic, finely chopped
- 350g mince
- 1 teaspoon salt
- black pepper, to taste
- 2 fresh bay leaves
- 1/2 teaspoon freshly grated nutmeg
- 1/2 c dry white or red wine
- 400g can crushed Italian tomatoes
- 700g jar tomato passata (or tomato puree)
- 2 tablespoons tomato paste
Method
- Put onion in a deep saucepan with olive oil and butter. Cook over medium heat for about 10 minutes until pale golden, stirring often
- Add celery and onion; cook gently for 7 minutes
- Add garlic and cook for 1 minute
- Increase heat to high; move veges to one side of the pan and add mince to cleared side. Break meat up with a fork and cook until it loses its raw look, moving it around the pan
- Add salt, pepper, bay leaves and nutmeg
- Pour in wine and cook until it has evaporated by half
- Lower heat to medium; add milk and cook gently for 6 minutes
- Add tomatoes, passate and paste, and 1/2 cup water. Bring to a gentle simmer, stirring
- Turn heat to very low, and cook very gently, partially covered, for 1 1/2 hours until pulpy, stirring often