• In a heavy Dutch oven or large pot, heat 3 tablespoon olive oil over medium heat. Add the diced onion, celery and carrots, sauté until softened.

  Add the garlic and sauté another minute.
  3 tablespoon olive oil, 1 large yellow onion, ½ cup carrots, ½ cup celery, 4 cloves garlic
  
• Add the ground beef and crumble, brown. Drain some of the excess grease.
  1 lb. ground beef
• Add in the milk and wine and let it simmer for about 5 minutes over medium low heat.
  ½ cup dry white wine, 5 oz evaporated milk
  
• Add in the crushed tomatoes, tomato paste, whisk to break up the tomato paste. Add the bay leaves, oregano, Italian seasoning, onion powder, salt, pepper, sugar and vinegar. Turn the heat down to low, cover and let lightly simmer for 45 minutes, stirring occasionally.
  2 - 28 oz crushed tomatoes, 6 oz tomato paste, 2 bay leaves, 2 teaspoon dried oregano leaves, 2 teaspoon dried basil, 1 ½ teaspoon onion powder, 2 ½ teaspoon kosher salt, ½ teaspoon pepper, 2 ½ tablespoon sugar, 2 teaspoon white vinegar
  
• While the sauce is simmering, prepare the pasta according to the package instructions for al dente (approx. 12 minutes).
  16 oz spaghetti
• Drain the pasta and add to the sauce.
  
• Serve immediately with grated Parmesan or Romano cheese and/or a large dollop of ricotta cheese.

Storing & Freezing

• Keep leftover Spaghetti Bolognese in the fridge in an airtight container for up to 4 days.
• To freeze the sauce let it cool completely. Then pop in a freezer safe container or baggie. Keep frozen for up to 6 months.

  To use thaw in the fridge overnight then reheat on the stove top over low heat and toss with cooked spaghetti.