Food
Classic Bolognese Sauce
By Yankee Magazine|Mar 14 2007|
Ingredients
3 tablespoons unsalted butter
2 tablespoons minced onion
2 tablespoons minced carrot
2 tablespoons minced celery
3/4 pound meatloaf mix or 1/4 pound each ground beef chuck, ground veal, and ground pork
Table salt
1 cup whole milk
1 cup dry white wine
(28 ounce) can whole tomatoes , packed in juice, chopped fine, with juice reserved
This rich, smooth, thick sauce is best over fresh pasta; it is especially good with fettuccine or cheese ravioli.
Instructions
1. Heat butter in large, heavy-bottomed Dutch oven over medium heat; add onion, carrot, and celery and saut
