Mafaldine Bolognese A Sunday well spent is making delicious pot of bolognese

Mafaldine Bolognese A Sunday well spent is making delicious pot of bolognese. This sauce is hearty and so layered, and pairs perfectly with some nice red wine. Last night we chose Chianti and had some freshly made garlic bread to soak up all that delicious sauce. A labor of love, but if you have the time definitely save this one to keep a smile on your face throughout the cold fall/winter months.
Ingredients:
– 1 yellow onion, diced
– 4 celery stalks, finely diced
– 2 carrots, finely diced
– 5 cloves garlic, roughly chopped
– olive oil
– 2-3 tbsp butter /> – 2 cans crushed tomatoes /> – 1 can plum tomatoes, crushed by hand
– 2 tbsp tomato pasta
– handful fresh basil
– fresh parsley
– 2 bay leaves
– Italian seasoning
– garlic powder
– salt
– pepper
– red chili flakes
– 1.5 pounds meat mixture: beef, veal, pork
– 1 cup red wine
– 1 cup milk
– 1/4 cup heavy cream
– 1/2 cup freshly grated pecorino Romano
– 1-1.5 pounds your favorite pasta (with bolognese I like a mafaldine (pictured here) or pappardelle)

Directions:
– heat large Dutch oven with olive oil, 2 tbsp butter. Add your carrots, celery, and onion together and cook on medium heat for 6-7 minutes. Add your garlic and cook for two more minutes. Remove from pan and set aside. Add your meat and let this brown/caramelize, tossing every few minutes. Once browned, add your tomato paste and cook for two minutes. Add the wine to deglaze the pan, scraping any browned bits to the center. After 2 minutes add your vegetables mixture and cook to combine for 2-3 minutes. Add your canned tomatoes, herbs and spices and stir to combine. Let this come to a boil then reduce to a simmer. After 2 hours stir in 1 cup milk. Let this continue to cook together for 1 more hour. Heat a pot of salted water, and cook your pasta until al dente. Save some pasta water and drain your pasta. Into that pot, add 1/2 your bolognese mixture, and a splash of heavy cream. Cook for one minute then add your noodles and a splash of pasta water. Remove from heat. Stir in your pecorino Romano and add sauce from your sauce pot as needed. Serve with fresh parsley, cheese and enjoy!