Bolognese sauce for your perfect spaghetti

So now that you can all make perfect pasta, you just need a good meat sauce to go with it, right?

This one comes from home. Every couple months or so, a giant pot appears on the stove and the result is delicious pasta sauce in the freezer for weeks. I'm not really sure where this recipe came from, but it's a pretty convincing traditional bolognese.

Here's what you need:

- 1 large onion, finely chopped

- 3 cloves of garlic, finely chopped

- 3 celery stalks, chopped

- 1 or 2 carrots, thinly sliced

- 2 lbs ground beef

- 1 large tablespoon of tomato paste

- 1 large can crushed tomatoes

- 1 cup red wine

- 1 cup beef stock

- 1 cup of milk (optional)

- Olive oil, salt and pepper

- Thyme, oregano, pinch of cinnamon, bay leaf

- Teaspoon or so of sugar

* In a large pot, heat a tablespoon of olive oil and begin cooking your mirepoix (celery, carrot, onion)

* When the onion becomes translucent, add the garlic and continue to cook

* When the garlic begins to sweat, add your beef, season, and cook until no longer pink

* When cooked, add the tomato paste, can of tomatoes, and mix well

* Deglaze the pot with red wine and add pinches of thyme, oregano, cinnamon, and your bay leaf

* After allowing the wine to reduce slightly, add the beef stock and milk (or water if necessary)

* Add the sugar, seasoning to taste, and simmer for as long as you like! (at least an hour)
* When done, the sauce should be thick and meaty, without a lot of liquid

You can make this days in advance and freeze it if you like. It's also a great sauce for your homemade lasagna!

GG