Spaghetti Bolognese for a CROWD!!

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A family favorite and "comfort food"! I make this for a crowd or freeze into portions! A Wee Bear favorite!

This a classic Bolognese for meat lovers! It is pretty straight forward but it does require about 3 hours of simmer time. 

This makes about 3 quarts of meaty sauce and will be perfect for about 3 pounds of pasta!

Spaghetti Bolognese

6 T olive oil

6 T unsalted butter

3 c. diced yellow onion

3 c. diced celery

3 c. diced carrot

salt and pepper

9 cloves of garlic finely chopped, I use the frozen minced garlic sold at Trader Joes

1/4 - 1/2 tsp. dried red pepper flakes, taste

1 pound ground veal

1 pound ground beef

1 pound ground pork sausage

3 cup whole milk

3/4 tsp. ground nutmeg

1 bottle dry white wine

3 - 28 ounce can crushed tomatoes in their juices

4-6 Parmesan Reggiano rinds

 

Heat a LARGE heavy bottom pot or dutch oven over low heat. Add the butter and olive oil and allow to melt, Add the diced onion, carrot and celery  and 1/2 tsp Kosher salt. Saute vegetables for 5-6 minutes. Add garlic and red pepper flakes, cook about 2 minutes, stirring constantly.

Add the veal, beef and pork and a 1/2 tsp of Kosher salt and lots of freshly ground pepper. Cook over medium heat breaking up the meat until no longer pink or raw, about 5-8 minutes. Add milk and simmer over low heat stirring frequently until milk is mostly cooked out, about 10 minutes. Stir in freshly ground nutmeg. Add white wine and simmer until evaporated, about 8-10 minutes. 

Add the canned tomatoes and the Parmesan rinds and stir the mixture to combine. Bring to a slow boil, reduce heat and simmer for 3-4 hours, stirring now and then. If needed add water.

 

Discard the Parmesan rinds.

You are all set for a crowd!

Recipe Notes-

You can freeze in portions in freezer safe bags for up to 3 months.

Traditional bolognese sauce (ragu alla bolognese) from the city Bologna in Italy does in fact contain milk. Food writer Alison Adams says: "Milk was once a traditional ingredient in bolognese as the lactic acid breaks down tough meat. Anywhere from 2 tablespoons to a cup can be used and cooked off once the meat is browned,” she says. The addition of milk can also help reduce acidity of the tomatoes.

 

 Cheers! JJ