Bolognese sauce

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 onion, chopped
• 1 carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 1 lb. ground beef
• 2 cloves garlic, minced
• 1/2 c. dry white wine
• 1 (15-oz.) can crushed tomatoes
• 3 tbsp. tomato paste
• 2 c. low sodium beef (or chicken) broth
• 1 bay leaf
• 1 c. whole milk
• 3/4 tsp. kosher salt
• Freshly ground black pepper

Instructions

1. In a large dutch oven over medium-high heat, heat oil.
2. Add onion, carrot, and celery, and cook until soft, about 7 minutes.
3. Stir in beef and garlic, breaking up meat with back of a spoon. Cook until no longer pink and lightly seared, about 8 minutes.
4. Add wine, and bring mixture to a simmer. Cook until wine is mostly reduced.
5. Stir in tomatoes, tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavors to meld.
6. Discard bay leaf, then gradually stir in milk.
7. Cover with a lid slightly ajar and simmer, stirring occasionally, until milk is fully incorporated, about 45 minutes. Season with salt and pepper.