Classic Bolognese Sauce

1. Heat butter in large, heavy-bottomed Dutch oven over medium heat. Add onion, carrot, celery and garlic and sautè until softened but not browned, about 6 minutes. Add all of the ground meats and salt. To achieve the fine texture of a Bolognese sauce you must crumble meat while cooking. Use the edge of a long handled spoon. Cook for 3-4 minutes, until it’s just cooked through. Don’t over cook or brown the meat.

2. Add milk and bring to simmer. Simmer until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine and bring back to a simmer. Continue to cook until the wine has evaporated, about 10 to 15 minutes.

3. Add crushed tomatoes and bring to simmer. Reduce heat to low. You want the sauce to barley simmer. If you have flame tamer use it to control your heat.

4. Simmer until liquid has evaporated, Cook for about 3 hours or until all the liquid has evaporated and you have a silky sauce.

Serve over pasta or use in lasagna.

Recipe adapted from Cooks Illustrated.