- 2 tablespoons olive oil
- 1 small yellow onion, finely diced (about 1 cup)
- 1 small carrot, peeled and finely diced (about 1/3 cup)
- 1 small stalk celery, finely diced (about 1/4 cup)
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground or freshly grated nutmeg
- 1 cup whole milk
- 1 cup dry white wine
- 1 (28-ounce) can whole peeled tomatoes
- 1 cup low-sodium chicken broth
- Soften the vegetables. The recipe calls for the onion, carrot, and celery to be finely diced before they’re sautéed in oil until softened. If you’d rather skip the chopping, coarsely chop the vegetables, then pulse a few times in a food processor until blitzed into small pieces.
- Brown the ground beef. While the ground beef cooks, continue to break up the meat into very small pieces.
- Simmer with milk, then wine. First add the milk and cook, stirring occasionally, continuing to break up the meat, until it’s totally evaporated. Add the wine and repeat the same process.
- Add the tomatoes and broth, and simmer. Break up the tomatoes with your hands as you add them to the pot, and add the broth. Bring to a simmer, then reduce the heat and cook at barely a simmer, stirring occasionally until the sauce is thickened and flavors meld. As with any classic Bolognese, the cook time is admittedly lengthy. But don’t skimp on it — you patience will be rewarded with a more full-flavored sauce.