Red Hen Inn
Lexington
Classic Bolognese
¼ cup canola oil
2 pounds ground beef
2 carrots
1 6-ounce onion
2 stalks celery
4 cloves garlic
¼ cup tomato paste
2 cups white wine
1 pound fresh tomatoes, chopped or canned crushed tomatoes
2 cups milk
1 tablespoon salt
1 teaspoon nutmeg, grated fresh
Pulse carrots, onion, celery and garlic in a food processor until almost smooth. Place in a strainer to let some of their natural juices drain. While vegetables drain, pour half of the canola oil into a large Dutch oven or 8-quart sauce pot. Heat the oil until just before it starts to smoke, and add beef. Stir until lightly caramelized, then pour beef into a strainer to drain. Using a paper towel, wipe down inside of the pot leaving anything that remains stuck to the bottom. Place pot back on heat and add remaining canola oil and vegetable mix. While stirring, scrape bottom, incorporating into veggies. Stir until vegetable mix starts to brown, and add tomato paste. Once tomato paste is incorporated and starts to turn brown, deglaze with wine. When almost all of the wine is gone, put cooked ground beef into pot with tomatoes and milk. Simmer for 90 minutes on low heat, stirring periodically. The sauce should start to become thick and dry-looking on top. Be careful not to burn bottom. After 90 minutes, add salt and nutmeg. Taste for seasoning, and add cream. Continue to cook for 30 minutes, stirring periodically. Serve with your choice of pasta.
Serves 4-8
