Best things ever: Spaghetti Bolognese

Spaghetti Bolognese

Adapted from pioneerwoman.com.

You can't go wrong with a good, hearty spaghetti sauce. I really like this one because it's thick enough to get stuck inside tubes of pasta, or really hold onto the wider varieties of pasta. There are a few secret ingredients that really make this sauce out of control. Can you guess what they are? Hint: one of them is red and is usually paired with a nice steak and good company. Too much left over? Use as pizza sauce. Use to cover stuffed pasta shells. Add broth, veggies and beans/rice/barley/pasta and eat is as a soup. OR freeze remaining sauce. Stop being boring with your leftovers. It's time to start living your life. Oh, PS. I used ground turkey instead of ground beef so I could double up on the parm and butter.

1/2 cups olive oil

1 1/2 cup grated carrots

1 whole large red onion, diced

2 lb ground beef (can substitute ground turkey, chicken or Italian sausage)

2 tablespoons dried oregano

2 tablespoons dried basil flakes

1 can (6 oz) tomato paste

5 cloves garlic, minched

2 cups red wine

2 tablespoons Worcestershire

2 cans (28 oz) whole tomatoes

1 cup milk

salt and pepper, to taste

2 teaspoons sugar

2 tablespoons salted butter

Fresh parmesan; fresh parsley, chopped

Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine.

When the meat is browned and combined with other ingredients, make another well.

Add tomato paste and let it heat. Add garlic and stir to combine.

Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir.

Add canned tomatoes and sugar.

Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need. Longer the better.

Right before serving add 2 tablespoons butter and let melt - the clarified oils in the butter will round out the sauce. DO IT! Also, add in the chopped fresh parsley. Stir.

Serve with pasta and a generous sprinkling of Parmesan cheese. Crusty bread on the side to mop up the sauce on the plate.