Veal and Pork Bolognese with Spaghetti
A authentic Italian Bolognese made with ground veal and ground pork, white wine.
Servings: 6
Ingredients
- 1 1/2 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 1/2 pounds ground veal
- 1/2 pound ground pork
- 2 tablespoons vegetable oil
- 4 tablespoons butter
- black pepper freshly ground
- 2 cups whole milk
- freshly ground nutmeg
- 2 cup dry white wine
- 3 cups canned imported Italian plum tomatoes with juice chopped
- 2 tablespoons parsley or fresh basil
- 1 pound spaghetti
- freshly ground parmigiano reggiano
Instructions
- Melt butter into oil on medium heat.
- Add onions. Cook for a few minutes.
- Add carrots, celery. Saute for five minutes.
- Add meat, breaking up as necessary.
- Once meat is cooked through, add milk, and ground nutmeg.
- Once milk is evaporated, add wine.
- Once wine is cooked down, add tomatoes.
- Cook on low in slow cooker for 6 hours or on top of stove very low for three hours minimum.
- Add in fresh parsley or fresh basil, but remove before serving.
- Serve on pasta of your choice with parmigianna reggiano, freshly grated.
Notes
You can serve this with one pound of spaghetti.