Spaghetti Bolognese
Half recipe if quantities seems daunting. Double amounts to stock the freezer.
- 2 tablespoons olive oil
- 3 onions, finely chopped
- 4 cloves garlic, minced
- Several sprigs fresh thyme
- 3 stalks celery, finely chopped
- 4 carrots, finely chopped
- Sea salt
- Freshly ground black pepper
- 1 pound ground pork
- 1 1/2 pounds ground beef
- 2 15 ounce tins tomato sauce
- 2 cups red wine
- 1 cup milk
- Spaghetti, for serving
- Parmesan cheese
- Parsely
Heat olive oil in a large heavy bottomed saucepan over medium heat. Add onions and cook, stirring until soft and translucent, about 3 minutes. Add garlic and thyme. Cook a few moments more. Add celery and carrots and cook until soft. Season well (generously) with salt and pepper. Add pork and beef and cook until meat is brown and fat has rendered. Add tomato sauce, wine and milk and bring to a boil. Reduce heat and let sauce simmer, the longer the better, but at least one hour. Stir frequently to prevent scorching. Adjust seasoning with more salt and pepper. Serve tossed with Spaghetti and sprinkled with grated Parmesan cheese and chopped parsley.