Killer Spaghetti

TRADITIONAL BOLOGNESE:

1/3 C olive oil

4 carrots, peeled and diced small

4 stalks celery, diced small

2 small white onions, diced

8 oz tomato paste

1 1/2 C red wine, divided

1 lb. ground beef

1 lb. ground pork

2 C Italian Passata (blended tomatoes)

1 can San Marzano tomatoes, peeled

3 C water

Salt and Pepper

1 T. Sugar

5 Bay leaves

1 C whole milk

Pasta for serving

Add olive oil to a large pan and heat. Add the onions and cook until fragrant and slightly caramelized on the edges. Stir occasionally. Add the carrots and the celery and cook until they begin to soften. Add 3/4 C red wine and let the alcohol cook out of the wine. Add the ground beef and ground pork and mince well as it browns. When the liquid is gone and the meat is browned, add the remaining wine. Cook until the alcohol is gone and the mixture is drier. Add the tomato paste and fry it with the meat’s fat to caramelize the tomatoes. Add the passata and then put a cup of water in the container to get all the remaining sauce out, Add the water to the pot. Add the can of tomatoes and again, add water to the can to rinse it and get all the remaining sauce out. Add that water to the pot as well - one to two cups. Use a potato masher or other tool to mash the whole tomatoes up. Add 1 T of sugar and 5 bay leaves. Turn the heat to low and simmer, just barely bubbling for 3 to 4 hours, stirring occasionally and adding water as needed. When the sauce is done, remove it from the heat and stir in the milk. Serve the bolognese over pasta.