Make & Freeze Bolognese Sauce!
Saute 2 cups onion in 6 tbsp butter & 2 tbsp olive oil in 6-Qt Enameled Dutch Oven until translucent.
1
Add 2 cups diced carrots, cook for 2 minutes, stirring to coat vegetables.
2
Add 1 lb EACH ground beef, ground veal and ground pork; cook until meat loses red color
3
Add 4 cups milk, simmer gently, stirring often.
4
Cooking the meat in milk helps to tenderize it and protect from the acid of the wine and tomatoes we will add next!
Once milk has simmered away, add 4 cups red wine, simmer.
5
Oops! I forgot, add 1/2 tsp ground nutmeg!!
6
Once wine has simmered off, add 6 cups canned tomatoes, stir. When mixture bubbles, turn heat to the lowest setting, let simmer 3 hours.
7
All done! Serve with pasta, and once cooled you can freeze in individual zip bags. This sauce freezes beautifully!!
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