This is one of my favorite Italian meat sauces. I think the sweetness of the onion and carrots add to the distinct flavor of this dish. The Ragu alla Bolognese is a slow cooked sauce and a specialty from the town of Bologna in central Italy. Typically they serve it with a flat pasta such as pappardelle or fettuccine. Mangia!
In a food processor, pulse-chop the onion, carrot, garlic and celery until they are in small pieces. Set aside. Heat a saucepan on medium high heat. Add ¼ cup of the olive oil until hot. Add the onion mixture and turn down the heat to medium.
Stir and sauté for 25 minutes until soft. Add another ¼ cup of olive oil and the ground meat. Break up the meat (I use a potato masher) while cooking. Add the salt, Italian seasoning and milk. Keep breaking up the meat as it cooks. Once the meat has browned, add the wine and cook until half the wine has evaporated.
Add the tomato paste and stir completely for 30 seconds until incorporated.
Add the tomato puree and sugar. Mix well and cover to simmer on very low heat for one hour stirring occasionally. Prepare the pasta according to the instructions on the box. When ready to eat, serve the sauce and pasta with fresh basil and grated cheese as garnish. Serves 8 people
