Spagetti Bolognaise

Spaghetti BologneseSumber : Martha Stwert

Ingredients Serves

41 tablespoon Olive oil
2 onions, finely chopped (3 cups)
3 carrots, finely chopped (1 cup)
6 cloves garlic , minced
1 pound ground beef
1/4 cup tomato paste
Coarse salt and ground pepper
1 (28 ounces) crushed tomatoes in puree
1 cup milk
12 ounces spaghetti

Finely grated Parmesan cheese, for serving

Directions Make sauce:

In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened,about 2 minutes.
Add beef and cook, breaking up meat with a spoon,until no longer pink, about 5 minutes. Stir in tomato paste; cook 1minute. Season generously with salt and pepper.Add tomatoes. Bring sauce to a simmer; cook, partially covered,stirring occasionally, until thickened, about 1 hour. Add milk; simmeruntil completely absorbed, about 15 minutes more. Season again withsalt and pepper.When sauce is almost done, cook pasta in a pot of boiling salted water until al dente (soft), according to package instructions; drain.
Toss pasta with half the meat sauce; save remaining sauce for next day.

Serve sprinkled with cheese.