Meat Sauce/Bolognaise

Pasta dinnerMeat Sauce/ Ragu
Meat Sauce /Ragu

5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
1 pound beef, ground
1 pound pork, ground
2 cups crushed tomatoes
1 can tomato paste
1 cup milk
1 cup dry white wine
1 tablespoon Dried Italian spice mix
Kosher salt and freshly ground black pepper

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the beef, pork, and stir into the vegetables. Cook the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, crushed tomatoes, milk and wine and italian spice mix, and simmer over medium-low heat for 2 to 2 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.

Cook your pasta and serve with your sauce and grated parmesan cheese.


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