"Bolognese" sauce

Dry means when you swipe a spatula it leaves a trail without immediately filling in with liquid. This makes a meat sauce "concentrate". When serving I mix equal parts of this and a good jarred pasta sauce.

Ingredients:

• 4 lbs 80/20 ground beef
• 2 lbs italian sausage, casings removed
• 1 bottle of white wine
• 6 cups whole milk
• 3 tbsp butter
• 3 large onions, diced
• 4 cloves, minced
• 1/2 tsp nutmeg
• 4 28 oz cans crushed tomatoes

Directions:

1. In a 9 quart or larger pot, add the meat with a splash of water and cook until browned
2. Meanwhile in another pan add the butter and onion. Cook until translucent (6 mins).
3. Add garlic, cook for 30 seconds, and then set aside until beef is browned
4. Add onion mixture, nutmeg, and wine to beef
5. Cook until most of the wine has evaporated and the pan is "dry"
6. Do the same thing with the milk
7. Add the tomatoes and rinse the cans with water
8. Let simmer for at least 1 hour