Sauce Bolognese

​Sauce Bolognese⠀
Yield: 8-10 servings, enough for 2 lbs pasta⠀
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6 tbsps butter⠀
2 tbsps olive oil⠀
1 large onion, diced⠀
2 stalks celery, diced⠀
2 carrots, peeled and diced⠀
1 lb ground sirloin (90/10)⠀
1/2 lb mild Italian sausage⠀
2 cups milk (2% or whole)⠀
2 cups white wine⠀
2 - 15 oz cans tomato sauce ⠀
1 - 14.5 oz can petite diced tomatoes ⠀
1 tbsp Italian seasoning⠀
1 tsp dried basil ⠀
Salt and pepper to taste ⠀
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Melt butter and olive oil in a large Dutch oven.  Add onion, celery, and carrots, and cook for 6-8 minutes, then add ground beef and sausage.  Stirring frequently, brown the meats, breaking them up into small pieces.  Season with salt and pepper.
 
Once meat is cooked through, add the milk.  Bring the mixture to a gentle boil over medium high heat, stirring frequently as the milk reduces.  Once the milk has completely evaporated, add the white wine.  Continue boiling until wine has reduced by half. ⠀
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Add tomatoes and seasoning and turn the heat down to low and cover. Allow to slowly simmer for 2-3 hours. ⠀
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I personally like this sauce with a thicker pasta like fettuccine. Cook your pasta according to package directions. Drain and toss with a couple tablespoons butter in the cooking pot. Add sauce to coat over medium low heat. Cook 3-4 minutes, stirring constantly. Serve with plenty of Parmesan cheese. ⠀
 
Enjoy!