When I was twelve, my father took me to Italy and I met my grandmother for the second time. I remember she made the best Bolognese sauce. My nonna is no longer with us and all my life I've tried to replicate the recipe. Here's one recipe I found that has the exact ingredients she used. I'll be trying it out for a family dinner on the 12th.
Bolognese Sauce
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 Large carrot, squared off and made into small dice
1 Small onion, cut into same size dice as carrot
4 Stalk celery, cut up into same size dice a carrot and onion and in the same amount
3 pounds (650 g) ground beef and veal, this is an approx. and small variations from this weight is not significant
2 Cups (250 ml) whole milk
1 Cup (250 ml) dry white wine
1 Cup beef broth
1 28-Ounce can (1 k) Italian crushed tomatoes
Parmesan cheese for grating freshly over the dish
Place the oil and butter into the pot and bring to medium-high heat.
Add the diced carrot, onion and celery and stir well to coat with the oils and allow to soften for about 6 minutes.
Add meat to the pot. Pour in the milk, white wine, and broth. Cook for 20 minutes.
Add tomatoes
Allow this to simmer slowly for three to four hours stirring occasionally.
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