Mama Z’s Bolognese

(courtesy of Janett Zermani Weber. Serves 6, generously)

⅛ cup olive oil

⅛ cup unsalted butter

1½ cups yellow onion, diced

½ cup celery, diced

1 cup carrots, diced

Total of 3 pounds lean ground beef, pork, and veal (good without veal, too)

1¾ cups dry red wine

1 cup milk

1 28-ounce can plus 1 smaller can of tomatoes, whirled together briefly in a blender

1 jar tomato sauce, preferably marinara or arrabbiata

½ teaspoon salt, if needed

⅛ teaspoon nutmeg

½ teaspoon black pepper

Heat oil and butter in large pan or pot over medium heat. When it foams, add onions, celery, and carrots. Cook 10 minutes.

Add meats, breaking up big chunks. Cook until no longer red. Add wine, and simmer until wine is completely absorbed. Add milk; simmer until milk also has been completely absorbed. Add tomatoes, salt, nutmeg, and pepper; simmer gently on low until mixture is a dark, rust color with little liquid, about 4 hours. 

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