Email to Peggy M      

Recipe Categories: pmoser's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Chicken CHILI COOKIES CROCKPOT DESSERTS Dips Drinks EGGS ETHNIC Favorites FISHandSEAFOOD FRUIT GlutenFree GRILL Holidays JELLO LOWFAT MARINADES MEATS Muffins PASTA PASTRIES PIZZA PORK PorkTenderloin POTATOES POULTRY Quiche RecipestoTry RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS VEGETABLES WeightWatchers

Bolognese Sauce for Lazagna




Source of Recipe


Martha Stewart


Recipe Link: http://www.delish.com/recipefinder/bolognese-sauce-recipe

List of Ingredients




* 3 tablespoon(s) unsalted butter
* 3 tablespoon(s) extra-virgin olive oil
* 2 onions, cut into 1/4-inch dice
* 3 stalk(s) celery, cut into 1/4-inch dice
* 3 carrots, cut into 1/4-inch dice
* 2 pound(s) ground sirloin
* 2 pound(s) ground veal
* 1 quart(s) whole milk
* 2 cup(s) dry red wine
* 1 quart(s) homemade beef stock or two (14 1/2-ounce) cans
* 1 cup(s) tomato paste
* 1 1/2 teaspoon(s) coarse salt
* 3/4 teaspoon(s) freshly ground pepper


Recipe



1. In a large cast-iron or enamel pot, heat butter and olive oil over medium heat.
2. Add onions, and cook until they begin to soften, about 5 minutes. Add celery and carrots, and cook until the vegetables are tender, 8 to 10 minutes. Add ground sirloin and veal, and cook, stirring occasionally, until the meat is no longer pink. Add milk, and cook at a gentle simmer, skimming fat from surface, until the liquid has reduced by half, about 50 minutes.
3. Add wine, and simmer until liquid is reduced by half again, about 40 minutes.
4. Add beef stock, tomato paste, salt, and pepper; simmer gently until sauce thickens, 40 to 45 minutes. If using for lasagna, set aside to cool slightly before assembling. The sauce can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for 2 months.