Bolognese Sauce1 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.