Sauce BologneseI just made a very good bolognese sauce. It's very good. A delicate flavor -- no spices or herbs used.
Make a mirepoix with 2 lg onions, celery & carrots. Saute in 1 stick butter. Add qual portions meat (1# each ground sirloin, pork & veal) and cook until pink is gone, being careful not to brown. Salt meat while cooking.
Add 1 quart milk (tenderizes and sweetens meat) and about 1/4 teaspoon freshly grated nutmeg. Simmer on low, low heat until milk has evaporated.
Ditto process with 1 bottle red or white wine (I prefer the white) until evaporated.
Add two 28-oz cans whole tomatoes, which have been chopped fine (crushed tomatoes good, but whole tomatoes, chopped, are better). Be sure to add liquid from can, too.
Now, simmer on low, low heat until thickened, about 3-4 hours, stirring ever so often just to make sure it's simmering low enough and not burning the bottom.
Serve with linguini or spaghetti. Pass freshly grated parmesan at the table. Freezes beautifully. This is way too much for 1 meal. I usually serve about 1/3, and freeze the other 2/3's in separate containers. Also, some people finish off the sauce with some cream, which IMO overwhelms the dish.
P.S. Resist the temptation to add herbs and other seasonings or you'll lose the delicate flavor and end up with a 7-hour plain old spaghetti sauce~!:mad: