Bolognese sauce is a dense, rich and meaty that is spooned over fresh fettuccine, ravioli or used to make lasagne.
Unlike other meat based where tomatoes dominate, this sauce is just about meat with the tomatoes in a supporting role.
It's not hard to prepare, but it does require hours of slow simmering to be worth the effort.
In three hours the meat is softer with a melt-in-your-mouth consistency, and it will have a good balance of meaty, sweet, salty, and acidic flavors.
1. Heat the butter in a large pot over medium heat, add the onion, carrot, and celery and sauté (Italian soffritto) until softened but not browned, about 6 minutes.
2. Add all the ground meats and ½ teaspoon (gr.2) salt, crumble the meats with the edge of a wooden spoon to break them apart into tiny pieces. Cook the meat for about 3 minutes until it loses its raw color.
3. Add the milk and bring to a simmer; continue to simmer until the milk evaporates 10 minutes. Add the tomato paste and stir.
4. Add the wine and bring to a simmer; continue to simmer until the wine evaporates, 10 minutes longer.
5. Add San Marazano Tomatoes and their juice and bring to a simmer; reduce the heat to low so that the bolognese sauce continues to just barely simmer, with an occasional bubble or two at the surface, about 3 hours.
Adjust the seasonings with extra salt to taste.
Italian ragù can be refrigerated in an airtight container for several days or frozen for several months.