Osteria 832’s bolognese is rich, meaty pasta sauce

Q: My husband is a huge fan of the bolognese sauce at Osteria 832! It's so rich and meaty, I would love to be able to make it like they do. If you could get them to share their recipe, I would love it. Thanks. — Jennifer Pye, Atlanta

A: Bolognese is a long-simmered sauce, or ragu, from Bologna Italy. The classic recipe uses red wine, but the chefs at Osteria 832 recommend using a white Italian wine, Pinot Grigio, in this recipe. They also suggest it can be served with tagliatelle, rigatoni or tortellini. In the photo, the sauce is served with rigatoni. And the chefs also suggest that freshly grated nutmeg will make a big difference in the dish.

Osteria 832’s Bolognese

1/2 cup chopped onion

4 tablespoons unsalted butter, divided

1 tablespoon vegetable oil

2/3 cup chopped celery

2/3 cup chopped carrot

1/2 pound ground beef

1/4 pound ground pork

Salt and pepper

1 cup whole milk

1/8 teaspoon freshly grated nutmeg

1 cup Pinot Grigio

1 1/2 cups canned whole plum tomatoes

1 1/2 pounds pasta

Grated Grana Padana, for garnish

In a large saucepan, combine onion, butter and oil and turn heat to medium. Cook until the onion softens, then add celery and carrot. Cook 2 minutes more. Add ground beef and ground pork, a large pinch of salt and some black pepper. Continue cooking until meat is cooked through. Add milk and adjust heat so mixture simmers. Stir frequently, and cook until milk has almost evaporated. Stir in nutmeg and Pinot Grigio. Simmer, stirring frequently, until wine has evaporated. Add tomatoes and stir well. When tomatoes begin to bubble, turn heat down to the barest simmer. Cook uncovered for 3 hours or more, stirring occasionally to be sure sauce does not stick to the pan. The fat will separate and float to the top. Skim off fat.

When ready to serve, make pasta according to package directions. Drain.

Taste sauce for seasoning and toss with pasta and remaining tablespoon butter. Divide between serving plates and garnish with Grana Padana. Serves: 6

Per serving: 741 calories (percent of calories from fat, 32), 27 grams protein, 94 grams carbohydrates, 4 grams fiber, 25 grams fat (11 grams saturated), 68 milligrams cholesterol, 226 milligrams sodium.