Bolognese

Ingredients

1 lb lean ground beef

1 lb ground sausage

6 baby carrots, peeled

1 medium yellow onion, peeled

2 stalks of celery

1 ½ cup whole milk

1 (24 oz) jar Antonio Carlo Original Recipe Marinara Sauce

½ bottle dry white wine

1 ½ Tablespoons dried thyme

1 ½ Tablespoons kosher salt

1 Tablespoon ground black pepper

1 Tablespoon vegetable oil

1 package spaghetti, cooked

1 Tablespoon shredded parmesan cheese

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Directions

Dice celery, onion, and carrot very finely. Use a food processor to pulse if available. Heat a small stockpot over medium-high heat, and add vegetable oil, and vegetables. Cook for about 2 minutes stirring often, and add ground sausage and beef. Brown ground meat (about 5 minutes), constantly breaking it up with a wooden spoon. Once the meat is browned and broken, add milk and simmer for 25 minutes, or until milk is almost completely reduced. Add the white wine to the pot, and simmer for 25 minutes, or until wine is almost completely reduced. Add marinara sauce and seasonings, and simmer for 25 minutes, or until sauce is almost completely reduced. While this is happening, bring a large pot of water to a boil and add pasta. Cook the pasta until softened and ready to eat, about 10 minutes. Strain water from pasta and toss in Bolognese. Serve with grated cheese and parsley on top.