White Bolognese Meat Sauce

• Meat

  • 1 lb O organics ground beef
  • 3/4 lb Sweet italian sausage

• Produce

  • 1 Bay leaf
  • 2 Carrots, medium
  • 2 stalks Celery
  • 3 cloves Garlic
  • 1/2 Onion
  • 2 tbsp Parsley, fresh

• Canned Goods

  • 1 1/2 cups Chicken broth

• Baking & Spices

  • 1/8 tsp Allspice
  • 1/4 tsp Nutmeg
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp O organics butter
  • 3/4 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1 1/2 cups Dry vermouth or white wine

• Other

  • 1 cup O organics 2% milk

Found on platingsandpairings.com

Description

Directions

• Heat olive oil in a Dutch oven or large skillet over medium-high heat. Add butter and when the foaming subsides, add the meat, breaking up with a spoon as it cooks. Once browned, add carrot, celery, onion, garlic, bay leaf, nutmeg and allspice to pan and cover. Cook 10-12 minutes, to sweat the vegetables, stirring occasionally. Add the vermouth and allow to boil and evaporate. Add broth and milk, bring to a boil, reduce heat and simmer for 30 minutes over low heat.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to al dente, reserving 1 cup of the cooking liquid before draining. Drain pasta and add to the sauce along with the parmesan and reserved pasta water. Season with salt and pepper, to taste.