Homemade Bolognese Sauce

By spend with pennies

Ingredients

2 tablespoons olive oil
1 yellow onion (finely diced)
4 cloves garlic (crushed)
1 carrot (finely diced)
1 rib celery (finely diced)
1 pound lean ground beef
½ pound lean ground pork
1 ¼ cups red wine (or beef broth)
1 cup whole milk
28 ounces canned whole tomatoes (with juices, 1 can)
4 tablespoons tomato paste
1 teaspoon Italian seasoning
1 bay leaf
½ teaspoon salt (more to taste)
¼ teaspoon black pepper
pappardelle (or long pasta, for serving)

Prep Time20mins
Cook Time60mins
Servings6

Instructions

In a large pot, cook onion in oil over medium heat until softened, about 3 to 4 minutes.

Add garlic, carrot, and celery, and cook until softened, about 5 minutes.

Add beef and pork. Break it up with a wooden spoon, until no pink remains. Drain fat.

Add the wine and simmer uncovered until evaporated, about 10 minutes. Add milk and simmer uncovered until evaporated, about 8 minutes.

Stir in tomatoes with juice, tomato paste, Italian seasoning, and bay leaf. Break tomatoes up with a spoon. Cover and simmer for 30 minutes or until thickened. Season with salt & pepper to taste.

Cook pasta according to package directions. Reserve 1 ½ cups of pasta water and drain the pasta well.

Toss pasta with sauce, adding pasta water to thin it out if needed.

Serve hot with parmesan cheese.