Italian Sausage Bolognese Sauce:
1/4 cup extra-virgin olive oil
4 tablespoons butter
1 large yellow onion, finely chopped
1 carrot, peeled and finely chopped
2 stalks celery
5 cloves garlic, minced
3 lbs hot italian sausage, ground
1/2 cup whole milk or cream
1 (28-ounce) can whole peeled tomatoes, crushed by hand, with the juices
1 cup dry red wine
2 cups stock (I used turkey stock I made after Thanksgiving)
Salt and pepper
In a 6 to 8-quart, heavy-bottomed saucepan, heat olive oil and butter over medium heat. Add onion, carrot and garlic and sweat over medium heat until vegetables are translucent. Add sausage and stir into vegetables. Brown over high heat, stirring to keep meat from sticking together, about 15 to 20 minutes.
Add milk and simmer until reduced to nothing, about 10 minutes. Add tomatoes and simmer 15 minutes. Add the wine and stock, bring to a boil, lower the heat and simmer over low heat for 2 to 2 1/2 hours, stirring occasionally. Season with salt and pepper to taste and remove from heat.