Ingredients
Scale
- Spaghetti or pasta of your choice
- 2 lb. ground beef
- 1 large yellow onion, finely diced
- 2 teaspoons garlic, minced
- 4 small carrots, finely diced
- 2 stalks celery, finely diced
- 1 can (28 oz.) whole tomatoes, diced with liquid reserved
- 1 cup beef stock
- 2 cups milk
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Over medium high heat, brown the beef until cooked through. Drain any excess oil, remove and set aside
- In the same pan, combine butter and olive oil and saute onions and garlic until fragrant
- Add in carrots, celery and salt to taste and sweat the vegetables for 3-5 minutes
- Add browned beef and mix well
- Add tomatoes with their liquid, beef stock, milk and season with pepper
- Reduce heat to medium and simmer for 2 hours or until most of the liquid has evaporated and the sauce has thickened
- Reduce heat to low and simmer for another 2 hours to allow the flavors to marry
- Do a taste check and season with salt if needed
- Cook enough spaghetti al dente for the amount of servings required. Freeze the rest of the unused sauce
- Dish the spaghetti and top with bolognese sauce and Parmesan cheese
- Serve hot