Classic Bolognese Sauce

Name: Classic Bolognese Sauce
Yield: Serves 4 to 6 (Makes 3 cups, enough to sauce 1 lb pasta)
Cuisine: Europe, Italian
Ingredients: 3 tablespoons, unsalted butter; 2 tablespoons, minced onion; 2 tablespoons, minced carrot; 2 tablespoons, minced celery; 3/4 pound, meatloaf mix or 1/4 pound each ground beef chuck, ground veal, and ground pork; 1/2 teaspoon, table salt; 1 cup, whole milk; 1 cup, dry white wine; , (28 ounce) can whole tomatoes, packed in juice, chopped fine, with juice reserved

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Appears in Cook's Illustrated January/February 1999

For the richest flavor and the most tender meat, simmer a mix of chuck, pork, and veal in milk, then wine, then add canned tomatoes with their juice.

SERVES4 to 6 (Makes 3 cups, enough to sauce 1 lb pasta)

TIME3¾ hours

WHY THIS RECIPE WORKS

A good Bolognese sauce recipe should result in a thick, smooth sauce with rich, complex flavor. To get this complexity, we built our Bolognese recipe in layers, starting with just onions, carrots, and celery, sautéed in butter. Then we adde...

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