Spaghetti BolonesE

INGREDIENTS

1/4 cup Olive Oil

1 cup celery (Chopped)

1 cup carrots (Chopped)

1 cup white onions (Chopped)

4 oz pancetta diced (I substituted bacon)

1 tsp salt

1 tsp pepper

1-2 lb finally chopped sirloin steak (Can use ground pork and/or beef)

4 oz red wine

1 cup chicken stock

12 oz tomato paste (I substituted Ragu Meat Sauce)

2 tbsp butter

2 tbsp Whole Milk

1/2 cup grated parmesan

1 lb spaghetti

INSTRUCTIONS

1. Heat a large Dutch oven over medium heat. Add olive oil, celery, carrots, onions, salt and pepper. Cook vegetables on medium-low heat for 15 minutes stirring frequently.

2. Add Pancette/Bacon to the pot. Cool with the vegetables for 10 minutes

3. Add meat and wine to the pot. Stir very well, breaking up all of the meat. Simmer over medium-low heat for 30 minutes.

4. Add chicken stock and tomato paste/Meat Sauce. Simmer for 20 minutes, until reduced.

5. Remove sauce from head and stir in butter, milk and parmesan.

6. Cook spaghetti until al dente. Drain and toss spaghetti with bolognese sauce. Server with more parmesan cheese.