Spaghetti Bolognese III

 

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 onion, chopped
• 1 carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 500gr. ground beef
• 2 cloves garlic, minced
• 1/2 cup. red or dry white wine (optional)
• 1  can crushed tomatoes
• 3 tbsp. tomato paste
• 2 cup beef broth
• 1 bay leaf
• 1 cup. whole milk
• 3/4 tsp. salt 
• Freshly ground black pepper

Directions

Step 1

In a large dutch oven over medium-high heat, heat oil. Add onion, carrot, and celery, and cook until soft, about 7 minutes. Stir in beef and garlic, breaking up meat with back of a spoon. Cook until no longer pink and lightly seared, about 8 minutes. 

Step 2

Add wine if using, and bring mixture to a simmer. Cook until wine is mostly reduced. Stir in tomatoes, tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavors to meld. 

Step 3

Discard bay leaf, then gradually stir in milk. Cover with a lid slightly ajar and simmer, stirring occasionally, until milk is fully incorporated, about 45 minutes. Season with salt and pepper.

Source: Delish