Bolognese Sauce

We had some ground beef that was about to cause some serious problems in the fridge, so we had to use it up and use it quickly. And I thought a classic bolognese sauce would be a good use for the beef.

So I gathered up the ingredients that I had on stock:

1 TB olive oil
1 TB butter
1 medium/large onion
2 large carrots
1/2 lb Sweet Sausage
1 lb Ground Beef
3/4 cup dry red wine
1 cup milk
1 14 oz can diced tomatoes
1 small can tomato sauce (the can is 1/2 the size of the 14 oz, approx.)
Salt/Pepper

Finely grate the carrot on your box grater. If you don't have a box grater, finely dice the carrots. Finely dice the onion.

In a large skillet, heat the olive oil and butter over high heat. When sizzling, add the onions and carrots. Toss to coat and saute for 3-5 minutes until the mixture is soft. Add the sausage, crumble and brown. Add the ground beef, crumble and brown. Season with salt and pepper.

Here's a step that I could have done, but didn't. Drain the excess fat off.

With the skillet on high heat, add the wine. Lower heat and simmer until the wine had reduced and evaporated. At that point add the milk and simmer until reduced and evaporated.

Add the diced tomatoes, their liquid and the sauce. Partially cover and simmer on low heat for up to two hours. I went about an hour...the longer the better. Stir occasionally. If the sauce becomes to dry, add some water.



Serve on spaghetti with grated parmesan!