Bolognese Sauce

Notes

This is one of our absolute favorite Sunday Dinner meals. While it takes time to simmer to get the full depth of flavor a Bolognese Sause is known for, it is so worth it. Did I mention your house will smell like an Italian Restaurant?
Also if you are in a rush and don’t have three hours to let it simmer you can cook for less time. It won’t taste as rich and flavorful, but it will still be delicious. You can also let it simmer longer if you have the time.
Bolognese Sauce is thick and meaty and meat to be served over a heartier pasta like pappardelle or even a gnocchi. Obviously you can use whatever pasta you choose but a thin pasts won’t hold the sauce as well.
I like to add Italian sausage to mine but it is not necessary nor traditional. Generally speaking a Bolognese is a combination of ground beef and ground pork. That said, the sausage gives it a tremendous amount of flavor. You can also add diced pancetta if you want.
I use either heavy cream, half and half or whole milk, really what ever I have on hand.
I also like to add a little extra red wine near the end simply because I like the flavor.
Nutmeg is the real secret ingredient here. I use a teaspoon but you can use more or less based on your love of nutmeg.

	2 tablespoons olive oil
	2 carrots, finely diced
	1 small onion, finely diced
	10 ounces ground beef
	10 ounces ground pork
	10 ounces ground sausage, optional
	1 cup dry red wine
	3 tablespoons tomato paste
	28 oz can tomato puree or crushed tomatoes
	1 tablespoon salt, more to taste
	1 teaspoon pepper, more to taste
	1/2 - 1 teaspoon dried nutmeg
	1/2 cup heavy cream or half and half

1.	In a large Dutch oven or pot, add the olive oil and heat over medium heat.
2.	Add the carrots and onions and cook until onion is transparent.
3.	Add the ground beef, pork and sausage making sure to break up into pieces. Cook until the meat has browned.
4.	Turn the heat up to high and add the red wine. Cook until the alcohol has evaporated and the liquid has evaporated, about 30-45 seconds.
5.	Reduce the heat to a low and add the tomato paste, tomato puree, nutmeg, salt and pepper. Stir together and let simmer on low for 3 hours, stirring occasionally.
6.	After 3 hours, add the cream in and stir together. Let simmer for an additional 10 minutes so the cream can heat through.
7.	Serve over you favorite pasta and enjoy!