1 lb Wahlburgers Ground Beef or Wahlburgers Meatball/Meatloaf Blend
4 tablespoons olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 cup red wine
28 oz can of whole peeled tomatoes, crushed by hand
2 tablespoons tomato paste
1 cup whole milk
1 teaspoon dried oregano
1 bay leaf
Salt and freshly ground black pepper, to taste
1 lb pasta (tagliatelle, pappardelle, or spaghetti)
Freshly grated Parmesan cheese, for serving
Fresh basil or parsley, for garnish
1. Prepare the Sofrito: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes.
2. Brown the Meat: Increase the heat to medium-high. Add the Wahlburgers Ground Beef or Meatball/Meatloaf Blend, breaking it up with a spoon. Cook until browned and no longer pink.
3. Deglaze and Simmer: Add the minced garlic and cook for 1-2 minutes until fragrant. Pour in the red wine to deglaze the pan, scraping up any brown bits. Allow the wine to reduce by half.
4. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, milk, oregano, bay leaf, salt, and pepper. Bring to a simmer.
5. Slow Cook: Reduce the heat to low and let the Bolognese sauce simmer, partially covered, for 1.5 to 2 hours. Stir occasionally, adding water if the sauce gets too thick.
6.Prepare Pasta: When the sauce is nearly done, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and return it to the pot.
7. Combine and Serve: Remove the bay leaf from the sauce and adjust seasoning if necessary. Pour the Bolognese sauce over the cooked pasta, tossing to combine. Serve hot, topped with freshly grated Parmesan and a sprinkle of fresh basil or parsley.
