Beef Bolognese (a simple white sauced recipe)

Heat a large pot with oil and add the onions and carrots to the pan.

Cook them until they’re soft and aromatic.

Season the carrots and onions with salt.

When the carrot and onion begin to brown remove them from the pan and keep them close by in a bowl.

Next add the ground beef to the pan and cook it until the beef is slightly browned about 10 minutes on a medium heat.

Add the carrots and onion to the pot once the meat is ready.

Mix everything together and then turn the fire off and add the white wine.

Turn the fire back on to a low heat and reduce the wine until it’s almost completely absorbed into the meat mixture.

Add the water, Better than Bouillon, bay leaves, salt and pepper.

Simmer the mixture for an 30 on a low fire.

When the half hour is up temper the milk (add the hot liquid to the cold liquid to increase the temperature of the cold liquid) and then add it back into the pot.

Simmer for another 20-30 minutes.

Add two large handfuls of cooked spaghetti to the Bolognese and toss everything together.

When you serve the pasta as a platter or individually top it with parmesan and cracked pepper.

Note: This makes a thin sauced Bolognese that is meaty.