Empty My Fridge
Bolognese Sauce
Ingredients
- Oil1 tbsp
- Ground beef1 lb
- Ground chicken1 lb
- Onion · diced1
- Celery · diced3
- Carrot · peeled diced2
- Garlic · minced4
- Red wine⅓ cups
- Tomato2
- Beef broth2 cups
- Milk1 cup
- Oregano · dried2 tsp
- Basil · dried1 tsp
- Thyme · dried1 tsp
- Sugar2 tsp
- Parmesan cheese1
- Salt
- Black pepper
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef and chicken and cook, breaking it up with a spoon, for 6 to 7 minutes until no longer pink.
- Add the onion, celery and carrot and cook for about 4 minutes until softened. Add the garlic and cook 1 more minute.
- Add the red wine and cook for 3 to 4 minutes.
- Add the crushed tomatoes, beef broth, milk, oregano, basil, thyme, sugar and the Parmesan rind, if using. Stir well.
- Bring to a boil, then reduce to low, cover and simmer for 2 to 3 hours. Uncover and simmer 30 more minutes.
- Remove and discard the Parmesan rind, then season with salt and pepper. Serve right away, refrigerate for 3 to 4 days, or freeze for up to 3 months.
Summarized from The Domestic Geek's video. Watch it for the details.
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