Quick Bolognese Sauce

Quick Bolognese Sauce - Grant Wilson

4 Tbsp Extra Virgin Olive Oil
4 Cloves Garlic, minced or pressed
1 medium Sweet Onion, minced
1 Carrot Stick, minced
1 Stalk Celery including leaves, minced
1 Cup White Wine
1 lb Ground Meat, Beef or Turkey
24 oz Tomato Passata
2 tsp Salt
1oz fresh Basil leaves
1/2 cup Milk
Salt & Pepper
1 1/2 lbs Rigatoni (or other short pasta)

1. Heat the Olive Oil in a large pot on medium heat.
2. When the oil is heated, add the Garlic. Let simmer for 30 second to 1 minute.
3. Add the Vegetables and season with salt and pepper. Sauté for 3-4 minutes.
4. Add the White Wine and sauté covered for another 3-4 minutes, stirring occasionally.
5. Add the Ground Meat breaking it thoroughly so there are no big chunks.
6. Reduce heat to medium low and cover. Let simmer covered for 5 minutes, stirring regularly, or until meat is cooked.
7. Stir in the Tomato Passata, and salt, and cover, stirring regularly.
8. Bring sauce to a simmer and reduce heat to low. Continue to simmer covered for 10 minutes, stirring occasionally.
9. Tear and mix in the Fresh Basil and Milk and simmer covered on low for another 5 minutes, stirring occasionally.
10. Season with Salt and Pepper.
11. When pasta is done, remove sauce from heat.
12. Drain the pasta and add it to the sauce. Stir to mix well.

Best served with Rigatoni and a generous helping of grated Parmesan cheese.

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