A classic Bolognese sauce
- 1 (16oz) Cans crushed tomatoes
- 4 Tablespoons Olive oil
- 1/2 medium Onion
- 3 Stems celery
- 2 Large carrots
- 4 Garlic cloves
- 2 lb. Ground meat (can be 100% beef, or or 50% of any two or 1/3 of each of the following: beef, pork, veal)
- 1 teaspoon Salt
- 1 Tablespoon Italian seasoning
- 1/2 teaspoon Crushed chili flakes (or add more if like more heat)
- 1 Tablespoon Rosemary, chopped
- 1/2 Cup Red wine (such as Chianti or whatever you have on hand)
- 1/2 Cup Whole milk or heavy cream
- 1 Cup Beef broth
- 1/2 Cup Brandy
- 1/4 Cup Parsley, chopped
- 1/2 Cup Parmesan cheese
- 1 lb. Spaghetti pasta (I actually like Bucatini-it's a bit thicker
In a mini prep or food processor, chop onion, celery, carrots and garlic together.
Heat oil in a large stock pot over medium heat. Add vegetable mixture.
After veggies have softened (about 5 minutes), add meats. Using a wooden spoon break down chunks and sear on medium high heat. After about 5 minutes the meat should be almost cooked through.
Add salt, Italian seasoning, chili flakes and rosemary. Let simmer until the meat is browned.
Add milk and simmer until all the milk is absorbed. Add crushed tomatoes, broth, wine and brandy. Simmer on low for 2 hours, stirring occasionally. Do not let mixture come to a boil.
When ready to eat, toss sauce with hot pasta. Top with parsley and Parmesan cheese.