PASTA BOLOGNESE SAUCE | SCOTT CONANT | FOOD NETWORK

Ingredients

• 2 1/4 pound ground beef (85/15)
• 1 1/2 stalk celery, minced
• 2 large carrots (8 baby carrots will do), minced
• 1 white onion, minced
• 2 Tablespoons light oil (sunflower or a light olive oil)
• 1/2 bottle sauvignon blanc or pinot grigio
• 1 26 ounce box Pomi strained tomatoes
• 1 1/2 to 2 Cups chicken broth or stock
• kosher salt
• 1 Cup milk or heavy whipping cream
• 2 Tablespoons butter
• 3/4 Cup Parmesan cheese, freshly grated
• drizzle of oil