Bolognaise

SERVING SIZE: 6 oz.
SERVINGS PER RECIPE 8-10

INGREDIENTS:

• 2 each Yellow onions, small dice
• 3 stalks Celery stalks
• 4 each Carrots
• 5 cloves Garlic cloves, minced
• 2 Tbsp. Extra virgin olive oil
• 1 lb Ground beef, 80% lean
• 1 lb Ground pork
• 1/8 tsp. Cloves, ground
• 2 tsp. Cayenne powder
• ¼ tsp. Cinnamon, ground
• 1 tbsp. Fennel, ground
• 1 tbsp. Black pepper
• 1 ½ tbsp. Salt
• 2 each Bay leaves
• 2 (29 oz) cans Tomato sauce\
• ½ cup Whole milk
• 1 lb Rigatoni pasta
• Garnish with shredded parmesan

DIRECTIONS:

1. In a food processor pulse onions, celery stalks, carrots, and garlic until finely chopped, Set aside in a bowl.
2. Heat oil in a large wide rimmed pot on the stove on medium-high. When the oil is very hot (almost smoking) add the ground beef and pork. Break up the meat occasionally.
3. Add the chopped vegetables and mix.
4. When meat is browned, add all your spices, bay leaves, tomato sauce, and milk. Simmer on medium low for 1 hour.
5. Cook pasta and serve with prepared bolognaise sauce.