bolognese?utm source=whisk&utm medium=webapp&utm campaign=sam the cooking guy bolognese sauce

Ingredients

• 1 yellow onion, rough chopped
• 1 carrot, rough chopped
• 1 stalk celery, rough chopped
• 1 tablespoon neutral oil
• 1 pound 80/20 ground beef
• 2 cloves garlic, minced
• 1/2 cup dry white wine or dry vermouth
• 1 – 15 ounce can crushed tomatoes
• 3 tablespoons tomato paste
• 2 cups beef broth
• 1 bay leaf
• 2 teaspoons dried oregano
• 1 teaspoon red pepper flakes
• 3 tablespoons balsamic vinegar
• 1 1/2 cups milk
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Put onion, carrot & celery into a processor, and pulse until finely minced
• Heat oil in a large pot over medium-high heat, heat oil and add the vegetables - cook until soft about 5 minutes
• Put in garlic and cook until fragrant, about a minute then add beef and cook until no longer pink, breaking it up as you go
• Add wine (or vermouth) and bring mixture to a simmer, and cook until wine is mostly reduced
• Stir in tomatoes, tomato paste, beef stock , bay leaf, oregano, pepper flakes and balsamic vinegar – mix well, reduce heat and simmer for about an hour
• Remove the bay leaf and add milk – stir well, bring to a simmer stirring occasionally, about 45 minutes
• Season with salt and pepper and serve…or put into a syringe and inject