Bolognese
INGREDIENTS
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2 tablespoons extra virgin olive oil, plus more for drizzling over finished pasta dish
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6 tablespoons butter, divided
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1 1/4 cups onion, chopped extremely fine
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1 1/4 cups celery, chopped extremely fine
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1 1/4 cups carrots, shredded on a box grater
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1 1/2 tablespoons fresh garlic, minced
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2 pounds ground chuck (I ground my own by cutting up a chuck roast and grinding)
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1 pound ground bison (If you do not want to use bison, use an additional pound of ground chuck)
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1 pound ground pork
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon freshly ground nutmeg
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1 tablespoon fresh thyme
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1 6-ounce can tomato paste
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1 full 750 ml bottle white wine, such as Chardonnay (about 3 1/4 cups)
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1 1/2 cups whole milk
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1/2 cup light cream
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1 28-ounce can San Marzano ground plum tomatoes, such as Pastene brand or Cento
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2 bay leaves
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About 2 cups water, used as needed
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1 pound dry Linguini
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Freshly grated Parmesan cheese for serving
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