Spaghetti Bolognese Recipe
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2 tablespoons extra virgin olive oil
5 carrots - finely chopped
5 celery stalks - finely chopped
2 medium onions - finely chopped
1 head garlic (entire head not clove) - minced
2 pounds ground beef
1 pound ground pork
1 package Premio Sweet Basil Sausage (whole in skins)
2 cups Pinot Grigio
3 cans whole peeled tomatoes - 28 oz. cans, drained and crushed by hand
12 ounces chicken stock
Kosher salt and ground black pepper
1 1/2 cups milk
Fresh basil, for garnish
Parmesan cheese, for garnish
1 pound dried pasta (spaghetti or rigatoni works well also)
In a large pot (preferably with a heavy bottom) heat 2 tbsp. olive oil over medium heat.
Add onion, celery, carrots and garlic. Cook about 12 minutes until vegetables are tender but NOT browned.
Raise heat, add ground beef and ground pork, break into chunks and cook until brown.
Add Premio Sweet Basil Sausages.
Add wine and simmer until wine has evaporated.
Add tomatoes and chicken stock; season with salt and pepper.
Lower Heat and simmer until sauce thickens, 3 - 5 hours.
Add milk and simmer 30 minute to 1 hour. The milk will make the meat extremely tender!
Transfer half the sauce to a container to refrigerate for up to a week or freeze for up to a month!
Prepare pasta according to package directions.
Toss sauce with pasta and garnish with grated Parmesan cheese and fresh torn basil.
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