Bolognese

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Using a food processor, puree the carrots, onions, celery, and garlic into a coarse paste.

Step 2

In a large Dutch oven, heat oil over medium-high heat. Add pureed vegetables and season generously with salt. Stirring frequently, cook until all water has evaporated and until brown bits start forming on the bottom of the pan, 10 to 15 minutes.

Step 3

Add ground beef and season again generously with salt. Stirring frequently, brown beef for another 10 to 15 minutes.

Step 4

Add whole milk and cook for about five minutes until liquid has been absorbed.

Step 5

Lower heat to medium. Stir in tomato paste and cook for about five minutes until brown bits start forming on bottom of pan again.

Step 6

Add red wine and turn heat back up to medium-high. Reduce wine by half, another five minutes.

Step 7

Add 2 c water to the pan. Toss in bay leaves and thyme and stir to combine. Sprinkle in sugar and bring sauce to boil, then reduce to a simmer, stirring occasionally.

Step 8

As liquid evaporates, gradually add more water, 2 c at a time, and let reduce to develop flavors. Stir and taste occasionally, seasoning with salt if needed. Simmer for 3 ½ to 4 hours.

Step 9

During last 30 minutes of cooking, bring salted water to a boil and make pasta. Reserve ½ c pasta water when draining.

Step 10

When pasta is done, turn the heat off the sauce and transfer half to a large storage container for freezing. Remove thyme and bay leaves.

Step 11

Add pasta to remaining sauce, adding pasta water if needed. Add cheese and drizzle with EVOO, then toss to combine. Serve with added cheese.