pasta bolognese
ingredients
2 tablespoons olive oil
4 garlic cloves crushed
1 onion finely diced
1 carrot finely diced
1 rib celery finely diced
1 pound lean ground beef
½ pound ground pork
1¼ cups red wine or beef broth
1 cup whole milk
28oz whole tomatoes with juice
4 tablespoons tomato paste
1 teaspoon Italian seasoning
1 bay leaf
½ teaspoon salt more to taste
¼ teaspoon black pepper
pappardelle, tagliatelle or another long pasta for serving
grated parmesan cheese
method
In a large dutch oven, cook onion in oil over medium heat until softened, about 3-4 minutes.
Add garlic, carrot, and celery, and cook until softened, about 5 minutes.
Add beef and pork, and cook, breaking up with a spoon, until no pink remains. Drain fat.
Add the wine (or broth) and simmer uncovered until evaporated, about 10 minutes.
Add milk and simmer uncovered until evaporated, about 8 minutes.
Stir in tomato paste, Italian seasoning, tomatoes with juice, and bay leaf. Break tomatoes up with a spoon. Cover and simmer for 30 minutes or until thickened. Season with salt and pepper to taste.
Cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water. Toss pasta with sauce, adding pasta water to thin it out if needed. Serve hot with parmesan cheese.
