Spaghetti Bolognese

• 500 g spaghetti
• 500 g ground beef (mince)
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 800 g tomato puree
• 1/2 cup red wine
• 1/2 cup whole milk (optional)

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped onion, carrots, and celery.

2. 2

   Sauté the vegetables for about 10 minutes until they are soft and the onions are translucent. Add the minced garlic and cook for another minute.

3. 3

   Add the ground beef to the pot. Increase heat to medium-high (375°F / 190°C) and cook, breaking up the meat with a wooden spoon, until browned.

4. 4

   Pour in the red wine and scrape the bottom of the pot to release any browned bits. Cook for 2 minutes or until the wine has mostly evaporated.

5. 5

   Stir in the tomato puree. Season with salt and pepper. Reduce heat to low, cover partially, and simmer for at least 1.5 to 2 hours. If using milk, stir it in during the last 45 minutes of cooking for a creamier sauce.

6. 6

   Check the sauce occasionally and add a splash of water or broth if it becomes too thick.

7. 7

   Cook the spaghetti in a large pot of boiling salted water until al dente. Drain.

8. 8

   Serve the Bolognese sauce over a bed of hot spaghetti.