There are many, many variations of Bolognese out there in recipe books and websites. My version uses Italian sausage and ground chuck, both of which make for a fattier and more flavorful sauce. I make a whole bunch by doubling the recipe and freezing it in serving size batches.
A note on pasta: I know there is a trend for gluten-free diets or just low carbs. I do not adhere to either. There is a wealth of information on the web on alternatives, please read those and use/adjust accordingly. What I do adhere to is the 80-20 rule: 80% of our food is organic or GMO-free. We either make our own pasta using unbleached organic flour or buy the organic dried variety easily found at your local food cooperative.
2 tablespoons olive oil
1 small onion chopped
1 small celery rib chopped
1 small carrot peeled and chopped
2 cloves of garlic, minced
½ lb. of ground chuck
½ lb. of mild Italian sausage, casings removed
½ nutmeg, grated
½ cup milk
½ cup dry white wine
1 – 28 oz. can of petite-diced tomatoes
Salt and freshly ground pepper to taste
In a large pot, heat the olive oil in medium-high heat until glistening. Add the chopped onion, celery, and carrot and sauté until the onions are translucent, about 3-5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the ground chuck and the Italian sausage and sauté until no longer pink. Add the nutmeg and milk, stir and bring to a rolling boil. Continue to stir the mixture and reduce the milk until almost all gone, about 7-10 minutes. Add the wine and stir the mixture. Continue to stir the mixture and reduce the wine until almost all gone, about 7-10 minutes. Add the tomatoes. Bring to a boil. Reduce the heat and allow the sauce to simmer for one hour. Add salt and pepper to taste.
The sauce is great on wide, flat pasta such as tagliatelle, pappardelle, and rombi. The sauce can also be used in lasagna.