Ingredients
- 2 tablespoons olive oil
- 1/2 cup small diced sweet yellow onion (about 1/4-inch pieces)
- 1/2 cup small diced carrots (about 1/4-inch pieces)
- 1/2 cup small diced celery (about 1/4-inch pieces)
- 1 tablespoon minced garlic
- 1 1/2 pounds lean ground beef
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons tomato paste
- 28-ounce can crushed tomatoes
- 1 cup whole milk
- 1 dry bay leaf
- Garnish:
- Grated parmesan cheese
- Chopped fresh parsley
Instructions
- In a large stock pot over medium-high heat, add the olive oil. Once the oil is hot, add the onion, carrots, celery, and garlic. Cook for 3-4 minutes, or until the vegetables are tender and the onions are translucent.
- Add the ground beef, salt, and black pepper to the pot. Cook for 5-6 minutes, breaking up the beef as it cooks, until no pink remains.
- Stir in the tomato paste and cook for 1-2 minutes, allowing the tomato paste to fully incorporate.
- Add the crushed tomatoes, whole milk, and bay leaf to the pot. Stir to combine.
- Bring the sauce to a boil, then reduce the heat to low and simmer uncovered for 2-3 hours, or until the sauce has reduced by about half. Stir often to avoid burning.
- Once the sauce has thickened, remove from heat, discard the bay leaf, and garnish with parmesan and parsley before serving.
Notes
- If you prefer a smoother sauce, you can blend it with an immersion blender after simmering.
- Serve with your favorite pasta, or use the bolognese for lasagna or other pasta dishes.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 9g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
