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Weekend Bolognese

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Ingredients
  

  • - 2 tablespoons olive oil
  • - 1 yellow onion finely chopped
  • - 2 medium carrots peeled and finely chopped
  • - 2 stalks celery finely chopped
  • - 3 cloves garlic minced
  • - 1 1/2 lbs ground beef 80% lean
  • - 1 cup dry red wine Pinot Noir or Merlot
  • - 1 28 oz can crushed tomatoes
  • - 1 cup whole milk
  • - 1 teaspoon dried oregano
  • - Salt and freshly ground black pepper to taste
  • - 1/4 cup chopped fresh basil
  • - 2 tablespoons chopped fresh Italian parsley

Instructions
 

  • Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion, carrots and celery. Cook for 6-7 minutes, stirring occasionally, until the vegetables are tender but not browned.
  • Add the minced garlic and cook for 1 minute more until fragrant.
  • Add the ground beef to the pot and increase heat to medium-high. Break up the meat into small pieces using a wooden spoon as it browns. Cook for about 10 minutes until no pink remains.
  • Pour in the red wine, stirring to deglaze the browned bits from the bottom of the pot. Cook for 3-4 minutes to reduce the wine slightly.
  • Stir in the crushed tomatoes, milk, oregano, 1 teaspoon salt, and a few grinds of black pepper. Bring the sauce to a gentle simmer.
  • Turn down heat to maintain a low simmer. Let the sauce bubble gently for 2 1/2 to 3 hours, stirring occasionally. As it simmers, the sauce will thicken and the flavors will develop beautifully.
  • After 2 1/2 to 3 hours, stir in the chopped basil and parsley. Taste and add additional salt and pepper if needed.
  • Serve over al dente pasta like pappardelle, penne or fettuccine. Also makes a fantastic base for lasagna or enchiladas. Enjoy!