Hearty Three-Meat Bolognese

1. Melt Butter and Cook Vegetables

Start by melting the butter in a large, heavy-bottomed Dutch oven over medium heat. Once the butter has melted, add the minced onion, carrot, and celery. Cook these vegetables for about six minutes, stirring occasionally, until they are softened but not browned. This step helps build a flavorful base for your Bolognese.

2. Add Meat and Salt

Next, add the ground meat and salt to the pot. Use a wooden spoon to crumble the meat into tiny pieces as it cooks. Continue cooking for about three minutes, until the meat loses its raw color but hasn't yet started to brown. This ensures the meat is evenly cooked and well incorporated with the vegetables.

3. Simmer with Milk

Pour in the whole milk, and let it simmer gently. This should take around 10 to 15 minutes. The milk will evaporate, leaving behind only the clear fat. This step is crucial because the milk tenderizes the meat and adds richness to the sauce.

4. Simmer with Wine

After the milk has evaporated, add the dry white wine. Again, let it simmer for 10 to 15 minutes until the wine has evaporated. This process adds a depth of flavor to the sauce as the wine reduces and concentrates.

5. Add Tomatoes and Simmer

Finally, stir in the chopped tomatoes along with their juice. Reduce the heat to low to maintain a barely simmering sauce, and let it cook gently for about three hours. During this time, the liquid will evaporate, and the flavors will meld beautifully. You'll know it's done when you see occasional bubbles at the surface and the sauce has thickened to your liking.