Sunday Night Bolognese
Sunday Night Bolognese
2 Tbs. olive oil
2 large carrots, shredded
1 large onion, shredded
4 stalks celery, thinly sliced
kosher salt
1 lb ground beef (or ground turkey)
2 Tbs. tomato paste
1/2 tsp. ground nutmeg
1 cup milk
1 - 14 oz canned crushed tomatoes
1 cup beef or chicken stock
16 oz. spaghetti or favorite dried pasta
Parmesan cheese and red pepper flakes for serving
Warm the olive oil over medium heat. Add the carrots, onion, celery, and large pinch of salt.
Cook down the vegetable mixture for about 7 to 9 minutes or until super soft stirring occasionally.
Move the vegetables to one side and add the ground beef. Using a wooden spoon break up the ground beef and cook for about 4 to 6 minutes or until the beef is browned.
Add the tomato paste and nutmeg and coook for another 30 seconds.
Add the milk, canned tomatoes, and stock and stir well.
Reduce the heat to low and cook for about 2 hours or until the liquid has almost completely reduced. (if you over reduce the sauce you can add in 1/2 water to loosen it up).
Taste for salt and pepper.
Cook off the pasta according to packaging instructions.
Add the pasta to the bolognese and stir well.
Serve the pasta topped with lots of Parmesan cheese and red pepper flakes.
Makes 4 to 6 servings.