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michdy74
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PdfUsing a food processor or chopper, pulse onion and garlic together until it’s just a slurry. Empty into pot. Then pulse carrots and celery until it’s very fine pieces, but not mush.
In a very large pot put the butter, the olive oil, the veggie and the rosemary. Add some salt and put to medium temperature.
Let the veggies soften and sweat out most of their moisture.
Remove casings from sausage and mix the meet together gently in a bowl. Add the meat mix, the wine, the milk, the tomato paste and the beef bouillons cubes to the pot.
Break the meat with a wooden spoon as fine as possible. Reduce to a simmer and let it go till all the liquid is evaporated (2-3 hours).
Add Parmesan rind(s) to the sauce if you have them. Extract the rosemary stalk when the leaves are all off.
When the sauce is ready it will have reduced by scant ½ to ⅓ and the oil on top will be deep red. The bubbles will sound like cooked oatmeal. Remove from heat and let cool slightly. Check for seasoning.