Hearty Bolognese Sauce

Cooked nice and slow, this bolognese has veggies, two kinds of meat, and rich tomato flavor!

I have made a few different types of bolognese sauces but I particularly love this one because I think the red wine adds such a depth of flavor. I like the smaller pieces of veggies in it. I took to Amazon and online shopped for pappardelle pasta which very well could be my new favorite pasta. It’s not a fast dish, but it’s worth it when you can let it simmer and let those depths of flavor really develop.

What You Need:

• 2 Tbsp. olive oil

• 1 yellow onion, finely diced

• 4 cloves minced garlic

• 1 carrot, finely diced

• 1 rib celery, finely diced

• 1 lb. lean ground beef

• 1/2 lb. lean ground pork

• 1 1/4 cups red wine or beef broth

• 1 cup milk

• 1 can (28 oz) whole tomatoes with juices or diced tomatoes

• 4 Tbsp. tomato paste

• 1 tsp. Italian seasoning

• 1 bay leaf

• 1/2 tsp. salt

• 1/4 tsp. black pepper

• Pappardelle or long pasta for serving

• Parmesan cheese for serving

Directions:

1. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 4 minutes.

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

3. Add beef and pork and break up while browning. Drain fat.

4. Add wine and simmer until it cooks off, uncovered, about 10 minutes.

5. Add milk and simmer until it cooks off, uncovered, about 8 minutes.

6. Stir in tomatoes, tomato paste, Italian seasoning, and bay leaf.

7. Break up tomatoes with a spoon if they are whole.

8. Cover and simmer for 30 minutes until thickened. Season with salt and pepper to taste.

9. Meanwhile, cook pasta according to package directions, reserve 1 1/2 cups pasta water before draining.

10. Toss pasta with sauce and thin with pasta water, if desired. Serve with parmesan.

Recipe from Spend with Pennies