Best-Ever Bolognese Sauce

Best-Ever Bolognese Sauce

Serves 6-8.

I found this recipe in Better Homes and Gardens, and have adapted it just slightly. The Mr. loves it.

1-1/2 lbs. ground beef

1 large onion, chopped

4 cloves garlic

1 c. milk

1 c. chicken broth

1 T. white wine vinegar

1 vine-ripened tomato, chopped (optional)

28-oz. can crushed tomatoes

6-oz. can tomato paste

2 t. Italian seasoning

1 t. ground black peper

1/2 t. salt

16-oz. box of pasta, your choice

grated cheese, if desired

In a large stock pot, brown beef, onion, and garlic until meat is no longer pink, stirring occasionally. Drain off fat.

Add milk; bring to a boil. Reduce heat and simmer, uncovered, for approximately 10 minutes until milk is nearly evaporated. Stir in broth, vinegar, and fresh chopped tomato (not canned); return to a boil. Reduce heat and simmer, for approximately 20 minutes until liquid is nearly evaporated.

Stir in crushed tomatoes, tomato paste, seasoning, pepper, and salt. Bring to a boil. Reduce heat and simmer for 5 minutes or until thickened.

Meanwhile, cook pasta according to directions on the box. Drain. Serve with sauce and grated cheese.

A Note From The LL: Because The Mr. could eat "pasta with red sauce" every day of his life. And because one could say he's a little on the lazy side when it comes to food preparation, I freeze this (sauce and pasta) in individual portion sizes, so that he can reheat and enjoy as he likes. If you prefer, you could also freeze just the sauce.