SPAGHETTI BOLOGNESE
| Prep Time | 1 HOUR |
| Difficulty | BEGINNER |
| Good For | 4 PEOPLE |
Ingredients
| 1 | 1 KG - GROUND BEEF 80 VL |
| 2 | 1 LARGE CAN - WHOLE TOMATOES |
| 3 | 1/2 CUP - ONION (CHOPPED) |
| 4 | 1/2 CUP - CARROT (CHOPPED) |
| 5 | 1/2 CUP - CELERY (CHOPPED) |
| 6 | 2 PIECES - GARLIC CLOVES (MINCED) |
| 7 | 1/2 CUP - WHOLE MILK |
| 8 | 1/2 CUP - PARMESAN CHEESE |
| 9 | TO TASTE - SALT & PEPPER |
| 10 | PAPPERDELLE NOODLES (COOKED) |
Steps
| 1 | Preheat a medium saucepan on medium heat for about 5 minutes. |
| 2 | Drizzle in some oil and saute your onions, carrots and celery until cooked down. |
| 3 | Add your Ground Beef and cook until color changes. |
| 4 | Add your canned whole tomatoes and half a can of water. Let simmer for 30 minutes or until sauce thickens. |
| 5 | Once simmered, pour 1/2 cup of whole milk and 1/2 cup of parmesan cheese. Let simmer for another 10 minutes. |
| 6 | Season with salt and pepper to taste. |
| 7 | Serve with cooked papperdelle pasta. |
Tips
| 1 | The whole milk will help thicken your sauce and give that creamy rich texture. |
