Bolognese Sauce

From the Kitchen of: Cathy Drury
Source:

Ingredients:

1 1/2 pounds ground beef, pork and veal
1 medium onion chopped
1 large celery stalk chopped
1 large carrot shredded
1/4 cup tomato paste
1/2 cup dry red wine
1 can (28 ounces) whole or chopped tomatoes in puree
Salt and ground black pepper
1/2 cup whole milk

Directions:

1. Heat 5 - to 6 quart Dutch oven over high heat unil hot. Add ground meat, onion, celery and carrot. Cook 10 minutes or until meat is browned. Drain fat and add tomato paste and cook 2 minutes.
2. Add red wine and cook 1 minute. Stir in tomatoes - if whole, heat to boiling and then break up tomatoes. Add 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Reduce heat to medium low; cover and simmer 15 minutes, stirring occasionally.
3. Stir milk into sauce; cover and cook 5 minutes. Use half of sauce to toss with 1 pound of pasta for 6 main dish servings. Freeze remaining sauce for up to 3 months.