Mommy's Spaghetti Bolognese

Cristin Barta

triple batch

¼ cup olive oil

2 large onions (or 3 small), chopped

1 bulb of garlic, minced

3 lb lean beef chuck

Salt & Pepper

2 carrots, grated

1.5 stalk celery, finely chopped

~2 cups dry white wine

~2 cups milk

2 large cans (28 ounces) whole peeled tomato

1 large can (28 ounces) tomato sauce

3 tablespoons tomato paste

½ box beef broth

½ teaspoon ground nutmeg

2 tablespoons dried, crumbled basil

2 tablespoons dried, crumbled oregano

1 teaspoon dried, crumbled thyme

1 tablespoon granulated garlic

1 tablespoon onion powder

3 bay leaves

Heat oil in large pot. Add onion, saute until clear, add half the garlic and saute a few more minutes.

Add beef, salt, pepper and cook breaking up meat into fine pieces until meat loses its raw color, about 6 minutes.

Stir carrot and celery into the meat mixture; cook over medium-high 3 to 5 minutes.

Add dry ingredients.

Stir in wine, enough to cover the other ingredients; cook until wine is evaporated, 10 minutes. Stir in milk, enough to cover the ingredients; reduce heat to medium and cook until milk is evaporated, 10 minutes.

Add broth, boil 10 minutes.

Press tomatoes and their liquid through sieve into bowl, discard seeds. Stir sieved tomatoes, tomato paste, tomato sauce and bay leaf into meat mixture. Return to boiling; reduce heat to low. Check salt and pepper. and add more if necessary. Simmer uncovered, stirring frequently, until most of the liquid has evaporated and sauce is tick 1 to 1 ½ hours or more.

Add remaining garlic hour before serving.

Remove and discard bay leaf.

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