(Relatively Simple) Bolognese Sauce

Recipe and photo by Sara Newberry

2 tablespoons vegetable oil

1 onion, diced

2 carrots, thinly sliced

1 celery stalk, thinly sliced

2 garlic cloves, minced

2 teaspoons dried oregano

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes

1 bay leaf

1/4 teaspoon freshly grated nutmeg

1 pound ground beef

2 tablespoons tomato paste  

1 cup whole milk

1/2 cup dry white wine

1 (28-ounce) can crushed tomatoes

Salt and pepper

 1 pound pasta, cooked al dente and drained, for serving.

Freshly grated Parmigiano Reggiano, for serving. 

In a heavy saucepan or Dutch oven, heat oil until shimmering. Add onion, carrots and celery, and saute until onion is translucent. Add dried herbs and garlic and cook just until fragrant, about 1 minute. Add beef and cook until mostly browned. Stir in tomato paste and milk, and cook again until liquid has evaporated; add wine. Cook until reduced by half; stir in tomatoes. Reduce heat to very low and let sauce simmer gently, stirring occasionally, until thickened, about 90 minutes. (It will look like it’s not doing anything most of the time, but it is, I promise.) Season to taste with salt and pepper. Serve with pasta; top with grated cheese to taste.