Spaghetti Bolognese

Don't underestimate the importance of white wine in this recipe. It's flavor is really highlighted after a long simmer. I've tried this with whole milk and 2% but this time used heavy cream. Of course, this time it was most similar to restaurant bolognese that we've had. I bet if I used a higher fat beef, it would be remarkably greasy like restaurant ones. I prefer this version. If you use lighter milk, the dish seems more vegetal and summer-y. This was the stick to your ribs version.

I do not recommend using the food processor for the veggies to cut down prep time. It ends up watery and it's difficult to judge the reduction of the milk and wine.

This has always been a favorite dish for my toddler 1)because it's spaghetti and 2) the sweetness of the wine and veggies. I think of it as healthy because of all the veg, but the cream probably counteracts that.

Spaghetti Bolognese

5 tbsp butter
1-2 carrots, minced
1-2 celery stalks, minced
1 onion, minced
1/2 lb ground veal
1/2 lb ground pork
1/2 lb lean ground beef
1 c heavy cream
1 c good white wine
1 28 oz can crushed tomatoes in puree (Cento is good)
S+P
Parmesan

Melt butter in large heavy bottomed pot. Add all veg and sweat about 3 min. Add meat and cook until no longer pink, breaking it up with a spoon as it cooks. Add cream and cook until the milk has evaporated (clear fat will remain). This take about 15-20 min. Add wine and cook until wine evaporates (10-15 min). Add tomatoes. Simmer for about 3 hrs on low low low. My books recommend a flame tamer if you have more than a few bubbles coming to the surface. Homemade flame tamer didn't work so I just turned the heat on and off a few times. I still have yet to find this flame tamer in 2 different grocery stores. Must try William Sonoma, I guess.