This sauce can be made with as little or as much love as the cook has time. If you’re busy during the week, try making a larger pot on Sunday, browning the meat in batches, if necessary. Bolognese sauce is very versatile, and tastes great with pasta, rice, or potatoes. It also serves as a base for many different dishes, including lasagna, and baked ziti.
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 cloves garlic, finely chopped
1 lb ground meat (beef, pork or veal can be used, alone or mixed)
½ cup red wine
1 6-oz can of tomato paste (or one 14-oz can chopped tomatoes)
½ cup milk
Heat oil in a large sauté pan over medium heat.
Add onion, stir gently, then add carrot and celery and cook over medium heat for 8 to 10 minutes.
Add garlic and cook for another 1 to 2 minutes.
Add meat and increase heat to high. Brown meat, stirring occasionally for 25 minutes.
Reduce heat to medium and continue to cook for another 20 minutes.
Add wine, increase heat and cook until wine has evaporated.
Stir in tomato paste or chopped tomatoes and cook for 30 minutes.
Add milk and cook for another 30 minutes (optional)
Reduce heat to medium, simmer for at least 20 minutes and up to one hour, remembering to stir occasionally and add water, if necessary.
Season with salt.
Serve Bolognese Pasta Sauce over any kind of pasta and garnish with Parmesan cheese. Italians top it with a dollop of butter, but olive oil will do as well.