2stalkscelery - cut into pieces of approximately 1/2 inch
1clovegarlic - minced
½poundground veal (minced veal)
½poundground pork (minced pork)
1 ½poundground beef (minced beef)
2canstomato - pureed
3piecesbay leaf (bay leaves)
½teaspoonnutmeg
1tablespoonsalt
½teaspoonwhite pepper
3cubesbeef stock (beef broth or beef bouillon)
½cupheavy cream (also called thickened cream)
1handfulParmesan cheese - to add when served
Instructions
First, run the carrots and onions through your food processor until chunky.
Put a burner on medium-high heat, and using a large saucepan, add the olive oil and the butter.
Then take the carrots and onions from the food processor and them to the saucepan and cook until tender, which should take about 5 minutes. Take your garlic and add to the saucepan and cook for 1 minute, then add in all of the meat (sirloin, pork, and veal). Brown the meat in the pan stirring regularly and being sure not to burn it – that will affect the taste of the sauce. Browning the meat should take 15-20 minutes.
When the meat is browned, you can pour the pureed tomatoes into the saucepan. Now add your salt, white pepper, nutmeg, bouillon, and bay leaves. Now that all of the ingredients have been added, bring the sauce to a boil. Once at a boil, reduce heat to a simmer and cook for 1-1.5 hours, stirring occasionally, so the sauce doesn’t burn. Add the end, and stir in your whipping cream.
Notes
You are done – this is the authentic bolognese sauce. It is a simple but delicious formula that has stood the test of time. Serve in a large bowl over the pasta of your choice – usually spaghetti or tagliatelle. Add Parmesan to taste. Buon appetito.