To Die For Bolognese Meat Sauce
My mother made this recipe for me the other day and it's so yummy I wanted to share it with all of you. It's also perfect for those cooler fall/winter nights ahead. I hope you love it too!
3 Tbs unsalted butter, divided
2 Tbs Olive Oil (extra virgin)
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 large clove garlic, minced
8oz each ground beef, ground pork and ground veal
salt and ground black pepper - as needed
1 can crushed tomato (my mom added this ingredient, not in the original recipe)
1/2 cup dry white wine
1 1/2 oz Demi Glace Gold (bouillion) dissolved in 1 1/2 cups of hot water
1 Tbs tomato paste
1/4 cup chopped fresh parsley
3-4 Tbs half and half
Melt 2 Tbs of butter and oil in a large, heavy pan over medium heat. Saute onion, carrots, and celery in butter/oil mixture until the vegetables are soft and lightly colored; about 6-8 minutes, then stir in the garlic.
Add ground beef, pork, and veal and season with salt and pepper. Cook until the meat is lightly browned and separated into small pieces. Pour in the wine, bring the mixture to a rapid simmer, and cook until the liquid almost evaporates. Stir in diluted Demi-Glace Gold, tomato paste, and can of crushed tomatoes. Cover pan, reduce heat so the liquid gently simmers, and cook for about 90 minutes stirring occasionally. Stir in parsley and cream, simmer uncovered 10 minutes to thicken sauce slightly, then add remaining butter. Season to taste with additional salt and pepper.
Serve over your favorite pasta and freshly grated parmesan cheese - enjoy!