Quick and EASY Bolognese Meat Sauce for pasta dishes! Cooks up in a third the time of traditional Pasta Bolognese sauce.
- 2 tablespoons butter
- 1 1/4 (570g) pounds ground chuck
- 1/2 cup (60g) finely chopped onion
- 1/2 cup (60g) finely chopped celery
- 1/2 cup (60g) finely chopped carrot
- 2 tablespoons tomato paste
- 1/2 cup (118ml) full bodied red wine (optional)
- 1 cup (236ml) whole milk (or low fat milk with a tablespoon of cream)
- 1 cup (236ml) crushed tomatoes
- Salt and pepper to taste
1 Make the soffritto base with onions, celery, and carrots, add tomato paste: Heat butter in a large sauté pan on medium high. Add the finely chopped onion, celery, and carrots. Sprinkle a little salt over everything. Cook, stirring occasionally, until golden, about 5 minutes.
Add the tomato paste and stir to combine, cook for another minute or so.
2 Add the ground beef: Add the ground beef to the onions, celery, and carrots, breaking up the meat with a wooden spoon as you add it to the pan. Again, sprinkle a little salt over everything.
Cook, stirring occasionally, until cooked through, about 15 minutes.
3 Deglaze the pan with wine: Stir in the wine (if using), scraping up any browned bits from the bottom of the pan. Let this boil down by half.
4 Stir in tomatoes, milk, then simmer: Stir in the tomatoes. Slowly stir in the milk. Increase the heat to bring the mixture to a simmer, then lower the heat to maintain a low simmer.
Simmer uncovered about 20 minutes. Add a little water if the sauce ever begins to dry out. Add salt and pepper to taste.