Ragu alla Bolognese – Cooking Aboard with Jill

Ingredients

• ½ cup extra virgin olive oil
• 1 large white onion, cut into quarters
• 2 large carrots, peeled and chopped into large pieces
• 2 celery ribs, chipped into large pieces
• 3 cloves garlic, chopped in half
• 1 ½ pounds ground chuck, pork and/or veal mixture
• 2 tsp salt
• 2 tsp dried Italian seasoning
• Cracked black pepper, to taste
• 1/3 cup red wine
• 1 cup whole milk
• 1 tbsp tomato paste
• Two 28-ounce cans of crushed tomatoes, pureed in food processor ahead of time
• 1 tsp sugar
• Fresh basil, garnish
• Grated Parmigiano-Reggiano, garnish
• Fresh cooked pasta, (8 ounces of pappardelle recommended)