Bolognese Sauce

Remember how we were talking about how you never want to cook when you get home late and are just exhausted and feel like eating burritos? And then I said you should make stuff the day before and eat it for a couple of days? Well, this recipe is exactly what I was talking about. And the best part is, you can change it a little bit so you don't feel like you are just eating spaghetti for days at a time.

Adapted from Everyday Food

Ingredients:
1 tbs olive oil
2 onions, finely chopped
3 carrots, finely chopped
6 cloves of garlic, minced
2 lbs ground beef (or, 1 lb ground beef, 1 lb ground pork/turkey, etc)
1 can, 28 oz, of crushed tomatoes in puree
1/4 cup tomato paste
1 cup dry white wine
1 cup milk
Salt and Pepper
Spaghetti and Parmesan Cheese for serving

Note: this is one of those recipes where I highly recommend chopping and preparing everything before you start cooking. I cannot even begin to describe how much this will simplify your life.


1. Make sauce: in a large saucepan, heat oil over high heat. Add onions, carrots, and garlic. Cook, stirring, until slightly softened, about 2 minutes. Add meat; cook breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, cook 1 minute. Season generously with salt and pepper.


2. Add wine and tomatoes. Bring sauce to a simmer, and cook (partially uncovered), stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.




3. When sauce is almost done, cook your pasta. Serve with the sauce, and reserve the remaining sauce for leftovers.


You can serve this later reheated with pasta, over polenta, or with a biscuit recipe (to come!). To save your sauce, wait until it is completely cooled, then refrigerate in an airtight container for up to 2 days.