Janet's Bolognese Sauce
Our sister-in-law, Janet Romasco, gave us the recipe for this wonderfully thick and rich red sauce. We make a lot and freeze it!
Ingredients:
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In a large, heavy saucepan (3 qts or larger) heat the olive oil.
Add the chopped onion and garlic and cook until onion is soft and translucent, about 5 minutes.
Add carrot and red pepper - continue to saute another 5-10 minutes.
Add the ground beef and cook until just brown, stirring to break up the pieces.
Reduce heat.
Add the red wine. Simmer until fully absorbed - about 15 minutes.
Add the milk and simmer until absorbed - 15-20 minutes.
Add the tomatoes and salt and pepper.
Simmer, uncovered, two hours.
This sauce is great prepared the night before and left to sit in the fridge overnight - the flavor just gets richer.