I love meaty pasta. I usually add meat to marinara, but this time I wanted to do something a little more bolognese-y, which means adding carrots and celery, as well as using tomato paste instead of tomato sauce.
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 onion, finely diced
- 1 stalk celery, finely diced
- 1 carrot, peeled and finely diced
- 2 cloves garlic, minced
- 1 lb ground beef, pork, or turkey
- 6 oz can tomato paste
- 1 cup whole milk
- 1 cup dry white
- 1 lb pasta
- salt and pepper to taste
- parmesan and herbs for garnish
Heat oil and butter in a large pot over medium heat. Add the onion, celery, carrot, and garlic. Cook for 15 minutes, stirring occasionally. (The point is to soften the vegetables but not to brown them.) Add the meat and cook until it's no longer pink (about 10 minutes), breaking up the meat as you go. Add the tomato paste. Once well-incorporated, add the milk and wine. Simmer for about 30 minutes. Taste as you go, adding salt and pepper as needed.
Meanwhile, bring a pot of salted water to boil. Add pasta and cook to al dente according to the package.
Once the pasta is done, use tongs to transfer it to the saute pan. Mix well and serve immediately with fresh herbs and grated parmesan.