Nick's Meet Sauce

. . . because this is what YOU should make on the first date. The classic Bolognese, made only the way a true mafioso would make it, know what I'm sayin? No fancy stuff, chop chop early, put it inna pan, wait three hours, put on your Sunday best, and wait for the doorbell to ring.

Nick's Bolognese



Ingredients

3 tablespoons butter
3/4 cup finely chopped onion
3/4 cup finely chopped carrot
3/4 cup finely chopped celery
3/4 cup finely chopped red pepper
4 tablespoons minced garlic
Salt
Cracked black pepper
Sugar
About two cups of shiitake, pleurot or porcini mushrooms, sliced
1/2 lb. each beef stew meat (cubes), veal cubes (if you can get them) and pork, in each case, no particular cut, ground in your nice grinder, or bought pre-ground
1/2 cup milk (low-fat is okay, we'll make up for it)
1/2 cup crème fraîche (see?)
1 cup dry white wine
1 large can San Marzano tomatoes, puréed with a hand blender (or a vacuum cleaner, whichever you prefer)
Fresh basil leaves

Method

Heat the butter in a large pan, Le Creuset if you have it. If not, a large nonstick skillet is acceptable. Make sure it has a cover. Sauté the mirepoix (onions/carrots/celery/red pepper) on medium heat until softened but not brown, about ten minutes.

Add the garlic, sauté another five minutes, stirring often.

Add the meat and separate with wooden spatula until thoroughly broken up. When meat is no longer pink, add milk and cream. Stir to combine. Cook until the liquid has almost disappeared, 15-20 minutes, stirring often; add the wine and mushrooms and repeat until the liquid has reduced, again, about 15-20 minutes.

Add the puréed tomatoes, stir to combine. Set stove on lowest possible setting, so that the occasional bubble is seen and, with lid partially on, simmer for approximately three hours, stirring occasionally.

At any point during these three hours, add the salt, sugar and pepper, tasting constantly. You want a nice balance of sweet and salty.

If it ends up being too dry, add a bit of water or chicken broth. Garnish with basil leaves. Can be made ahead and refrigerated/frozen or served right away with pasta of choice.