1 c. beef broth- I used Better that Bouillon Beef Base.
28 oz. can San Marzano peeled tomatoes or crushed tomatoes
1½ t. Kosher or sea salt
½ t. freshly ground pepper
parmigiano-reggiano cheese, freshly grated
Instructions
Melt butter with olive oil over low heat.
Saute onion until translucent.
Add carrots, celery and garlic.
Add in ground meat until crumbled and cook until no longer pink.
Stir in the milk over medium heat and cook for approximately 10 minutes.
Grate or sprinkle in the nutmeg.
Pour in the white wine and stir until blended in. On medium-high heat, bring to a boil and stir occasionally for about 10 minutes.
Crush the tomatoes if using whole, peeled tomatoes and add to saucepan.
Stir in beef broth, salt and pepper.
Cook on simmer until very thick 3-4 hours.
Butter pasta with 1 T. of butter.
Pour two robust cups of sauce over the pasta and stir to coat pasta. If desired, you can put desired amount of sauce over individual portions of pasta.
Notes
You may also use a combination of ground veal, pork and chuck, ½ pound of each.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/bolognese-sauce/