Pub date
2007-09-18
Bolognese Meat Sauce
Source:Visual Editor:Alex Read:
Step 2:
Cook the carrots and celery with the onions for about five minutes.
Add the beef and cook for another five or so minutes (until it starts to go brown).
Add the milk and simmer until the milk has completely evaporated. Then do the same with the wine.
The reason for the milk is to prepare the meat for the acid from the wine and tomatoes later on, it protects the flavor. It's very important to let it all bubble away, as nobody likes milky bolognese.
Step 3:
Grate some nutmeg in (not too much).
Add the tomatoes and season with salt and pepper.
At this point you may also add herbs of you choosing. We chose thyme on that particular day.
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