Fall's Best Spaghetti Bolognese with a Secret Ingredient
Servings: 8
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium to large sized onion diced
- 3 carrots peeled, diced
- 1 medium to large tart apple peeled, diced (see notes)
- 2 cups milk see notes to low-carb application
- dash of freshly ground nutmeg
- 2 cups white wine
- 1 28 - ounce can San Marzano Tomatoes ORDER HERE
- 1 1/2 pounds ground pork
- 1 pound ground beef
- handful fresh sage leaves optional
- handful parsley leaves
- 2 pounds pasta
- salt pepper
Instructions
- On medium heat, add oil, butter, onion, until translucent.
- Add celery, carrots, cook 2 minutes, stirring, not browning.
- Season meat with salt and pepper.
- Add meat, break up with fork, and when no pink color is showing.
- Add milk. Turn down heat to simmer, stirring frequently until milk has evaporated.
- Add nutmeg.
- Add wine, stirring thoroughly. Once wine has completely evaporated, add tomatoes, and simmer on very very low stirring every now and again. If sauce dries out, add ½ cup water a time. Cook for a minimum of 3 hours. I think 4-6 hours is better.
- Taste and season with salt, pepper.
Notes
I used a mutsu apple, which is a very crisp apple. (also known as crispin). Replace with a honey crisp or granny smith.