My tomato sauce has meat in it, but I wanted to try my hand at making a real, true bolognese sauce. So last week when I spent the day making sauce, I gave this recipe a try. It is delicious, rich, and probably something I’d keep to a winter menu.

Bolognese Sauce (from the April ’10 issue of Martha Stewart Living)

3 tablespoons unsalted butter
1 medium onion, finely chopped
1 to 2 celery stalks, finely chopped
1 to 2 carrots, finely chopped
1 1/2 pounds ground beef chuck (80 percent lean)
8 ounces ground pork
Coarse salt and freshly ground pepper
2 1/2 cups whole milk
1/4 teaspoon freshly grated nutmeg
1 1/4 cups dry white wine
2 cups homemade or store-bought low-sodium chicken stock
1 can (28 ounces) peeled plum tomatoes with juice, pureed

Read more on Recipe-A-Day Week Vol. III, Day 3: Bolognese Sauce…