• In a heavy Dutch oven or large pot, heat 3 tablespoon olive oil over medium heat. Add the celery and carrots, sauté over medium heat for 10 minutes, stirring often.
  3 tablespoon olive oil, 1 cup carrots, 1 cup celery
  
• Add the onions and sauté another 10 minutes, add the garlic for the last 2 minutes of cook time.
  1 large yellow onion, 4 cloves garlic
  
• Add the ground beef, crumble and brown until cooked through. Drain some of the excess grease.
  1 lb. up to 1.5 lbs. ground beef
  
• Add in the milk, chicken broth and wine and let it simmer for about 10 minutes over medium low heat.
  1 cup whole milk, ¾ cup dry white wine, 1 cup chicken broth or stock
  
• Add in the tomato paste, whisk/stir to break up the tomato paste.
  28 oz crushed tomatoes, 6 oz tomato paste, 2 teaspoon dried oregano leaves, 2 teaspoon dried basil, 1 ½ teaspoon onion powder, 2 teaspoon kosher salt, ½ teaspoon pepper, 2 ½ tablespoon sugar
  
• Add the seasonings, kosher salt, pepper, and sugar.

  Turn the heat down to low, cover slightly and let lightly simmer for 1 hour, stirring occasionally.
  
• 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.