Slow-Cooked Bolognese Sauce
from a friend.
Makes 6 cups
1 Tablespoon olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, finely chopped
2-3 cloves of garlic, minced
1-2 pounds ground beef
1/8 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk (whole or 2-percent)
1 cup white wine
2 28-ounce cans of whole peeled tomatoes, drained and finely chopped (juices reserved)
1 cup reserved tomato juices
Heat the olive oil in a dutch oven over medium heat. Add the onion, celery, and carrot and cook until the onion is translucent and all the vegetables have softened. Add the garlic and cook until fragrant, about 30 seconds. Add the beef, breaking it apart with your spoon and cooking until it is just browned. Season with nutmeg, salt, and pepper.
Stir in the milk and bring it to a rapid simmer. Continue simmering until the milk has reduced completely and very little liquid remains, about 10 minutes. Stir in the wine and simmer again until reduced completely, about 10 minutes. Transfer the beef mixture to the slow cooker.
Add the chopped tomatoes and one cup of the reserved tomato juices to the slow cooker. Stir to combine. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
In the last half hour of cooking, remove the lid to allow any excess liquid to evaporate and reduce the sauce. The finished sauce should be chunky and creamy without being soupy.
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