Bolognese Sauce by Martha Stewart

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Ingredients

• 1 tablespoon olive oil
• 2 onions, finely chopped (3 cups)
• 3 carrots, finely chopped (1 cup)
• 6 cloves garlic, minced
• 1 pound ground beef
• 1 pound ground pork
• ¼ cup tomato paste
• Coarse salt and ground pepper
• 1 cup dry white wine
• 1 can (28 ounces) crushed tomatoes in puree
• 1 cup milk

Preparation

Step 1

Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.