Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Perfect Bolognese Sauce 3.5 (24) 6 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 23, 2020 Rate PRINT Share Close Yield: 6 cups Fresh tagliatelle is the traditional accompaniment for this perfect Bolognese Sauce, that pairs well with any flat pasta. Homemade chicken stock is ideal, because it gives the sauce body and a velvety texture as it slowly simmers. This meaty Northern Italian sauce tastes even better the day after it's made. Ingredients 3 tablespoons unsalted butter 1 medium onion, finely chopped 1 to 2 celery stalks, finely chopped 1 to 2 carrots, finely chopped 1 ½ pounds ground beef chuck (80 percent lean) 8 ounces ground pork Coarse salt and freshly ground pepper 2 ½ cups whole milk ¼ teaspoon freshly grated nutmeg 1 ¼ cups dry white wine 2 cups homemade or store-bought low-sodium chicken stock 1 can (28 ounces) peeled plum tomatoes with juice, pureed Directions Melt butter in a heavy large pot over medium heat. Cook onion, celery, and carrots, stirring often, until tender, about 10 minutes. Add beef, pork, and 1 teaspoon salt. Cook, stirring and breaking up meat with a fork, until meat has cooked through but not browned, about 8 minutes. Add milk and nutmeg. Reduce heat to medium-low, and simmer gently until liquid reduces by half and meat is above liquid, 20 to 25 minutes. Add wine, and simmer gently until liquid reduces by half, about 15 minutes. Add stock, pureed tomatoes, and 1 teaspoon salt. Gently simmer, stirring occasionally, until sauce is thick, 1 1/2 to 2 hours. Season with pepper. Let cool slightly. Originally appeared: Martha Stewart Living, April 2010 Rate It PRINT