Bolognese Sauce

Holli’s Favorite Bolognese Sauce

serves 4-6

This is one of my favorite sauces to make in the fall and winter when the weather gets cold..or

as cold as it gets here in So Cal! I have added mushrooms to give it a bit more body and to cut

back on the meat. You could easily use ground turkey or chicken in place of the sirloin. Serve

over pasta or spaghetti squash, or eat on it’s own with a spoon!

1 Tablespoon olive oil

1 Tablespoon unsalted butter

1 pound ground sirloin

1 small onion, coarsely chopped

2 stalks celery, coarsely chopped

2 medium carrots, coarsely chopped

8 ounces sliced mushrooms (one container)

2 garlic cloves, coarsely chopped

1 cup white wine

1 15 oz can chopped tomatoes, drained

2 cups unsalted chicken stock

1 cup milk

dash of freshly grated nutmeg

In deep skillet or stockpot, melt butter into olive oil. Add sirloin, breaking apart and brown. If

desired, use potato masher to crumble the meat into smaller pieces. Remove to a plate but

leave oil/juices in the pan.

In a food processor, combine onion, celery, carrots, mushrooms and garlic and pulse until finely

chopped - but not pureed.

Add vegetable mixture to pan with reserved oil/juice and brown slightly until the vegetables have

released their water and it has evaporated.

Add meat back to pan with vegetables. Add salt/pepper to taste.

Add white wine and simmer until the liquid has evaporated, approximately 30 minutes.

Add tomatoes and stock and simmer until most of the liquid has evaporated, approximately 2

hours. If pan becomes dry, add a bit of water…might be a cup over the course of the 2 hours.

Add milk and nutmeg and simmer approximately 30 minutes.

If serving over pasta, add a bit of the starchy pasta water before serving to loosen up sauce a

bit.

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