Bolognese Sauce

I know everyone is trying to be healthy, but who does not love comfort food during the cold, dreary days of winter?  This is a recipe that I have tweaked over the years.  You probably have all of the ingredients on hand.  That is why it has become my go to recipe when I don't know what to make for dinner. I personally think that this sauce tastes better after being chilled and reheated. Make it today, refrigerate, and reheat in the crockpot tomorrow. It also freezes very well. You will never buy pasta sauce in a jar again!

Bolognese Sauce

1 onion, finely chopped
1 rib of celery, finely chopped
2 carrots, finely chopped
2-3 cloves of garlic, finely chopped
salt and pepper to taste
1 lb of ground beef chuck (or a mixture of beef and pork)
1/2 cup dry white wine (chardonnay is great) water or broth can be substituted
1/2 cup milk
2T tomato paste mixed with 1 1/2 cups beef broth
28 oz can of tomato puree or crushed tomatoes
1 T dried basil
1/4 -1/2 teaspoon red pepper flakes
1 pound of pasta, cooked

Saute onion, celery, and carrots in 1 tablespoon of olive oil until onions are translucent.  Add beef, stir and break up lumps and cook until browned.  Season with salt and pepper.  Add garlic.  Pour in wine to deglaze the pan.  Add milk, tomatoes, broth, basil, and pepper flakes.  Cook partially covered for at least 2 hours.  Serve over pasta with fresh Parmesan cheese.

*For crock pot cooking
Add to crock pot after adding tomato mixture and simmer for 4-6 hours on low.