Pasta with Bolognese Sauce
DOWNLOADWe Have What You'll Need:
- 1 tbsp extra-virgin olive oil
- 1 onion, chopped
- 1 carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 LB. ground beef
- 2 cloves garlic, minced
- ½ cup dry white wine
- 1 (15 oz.) can crushed tomatoes
- 3 tbsp tomato paste
- 2 cups low sodium beef or chicken broth
- 1 bay leaf
- 1 cup whole milk
- ¾ tsp kosher salt
- Freshly ground pepper
Directions
- In a large dutch oven over medium-high heat, heat oil. Add onion, carrot and celery and cook until soft. (about 7 minutes) Stir in beef and garlic, breaking up meat with back of spoon. Cook until no longer pink and lightly seared. (about 8 minutes)
- Add wine and bring mixture to a simmer. Cook until wine is mostly reduced. Stir in tomatoes, tomato paste, stock and bay leaf, then reduce heat and simmer for 1 hour.
- After an hour, discard the bay leaf and gradually stir in the milk. Cover with a lid slightly ajar and simmer, stir occasionally until the milk is fully incorporated. (about 45 minutes) Then season with salt and pepper and serve with noodles of choice.
Enjoy!
