Bolognese Sauce

I first had bolognese at Cheesecake Factory which is a strange place to stumble upon authentic Italian food...but it was SO good. I just had to figure out how to make it. After studying loads of recipes I gathered up all of those, including of course Pioneer Woman's bolognese sauce and made this. It was good. It's a really heavy sauce so I recommend putting it on a short-cut pasta. Angel Hair would just disappear under this sauce.

This sauce takes a bit of time but it's worth it---and it isn't difficult. A lot of recipes call for a mixture of ground beef, lamb and veal but I'm too cheap to go for $7.99/lb ground meat so I just stuck to beef and turkey.

Bolognese

2 Tb olive oil

1 lb ground beef

1 lb ground turkey (or 2 lbs combined of your ground meat of choice)

3 carrots, finely diced

1 onion, finely diced

6-10 garlic cloves minced, depending on your garlic tolerance

2 6 oz cans tomato paste

1 c. red wine (or 8-10 wine cubes)

2 Tb dried basil

1 Tb dried oregano

salt, pepper

1 28 oz can crushed tomatoes

2 Tb worcestershire

1 c. milk (I used 1%, I think anything would work great)

Heat oil in a pot over medium-high heat. Add in veggies and meat. Brown meat and veggies together until meat is cooked and vegetables are tender. Add in tomato paste and stir together with meat mixture, cooking several minutes until it starts to change to a darker color. Season with basil, oregano, salt and pepper. Add in wine, bring to a boil and cook a couple minutes. Then add in the diced tomatoes and crushed tomatoes, and worcestershire, bring to a bubble and simmer twenty minutes or so, stir in the milk and keep over medium-low heat for up to three hours. Serve over pasta with lots of parmesan cheese.