Bolognese Sauce
1 lb of beef or beef/pork combo, chopped
2 stalks of celery, finely diced
1 carrot, finely diced
1 small onion, finely diced
4 cloves of garlic, thinly sliced
2 cans of tomato paste (6oz can)
1 cup of whole milk
3 cups of water
1 cup of dry white wine
¼ cup of pecorino romano cheese
4 tablespoons of olive oil
Salt and pepper to taste
Heat olive oil over medium heat. Add onions, celery, carrots, garlic and a pinch of salt. Sweat until translucent and soft, about 10 minutes. Add veal and beef into vegetables, stir until browned. Add tomato paste, water, wine, milk, and romano cheese. Simmer over medium-low heat, stirring occasionally, for 2-21/2 hours. Season with salt and pepper.
Larry’s tips: It’s not the prettiest looking thing when you first put in all the ingredients; don’t get nervous, beauty takes time. After all the ingredients are in, you can transfer the sauce to a pre-heated oven at 350 degrees for 3- 31/2 hours. Major benefits: you don’t have to stir it and you can go take a nap.