There is NOTHING like a slow cooked sauce in my opinion. This is a go to weekend meal where you can let it simmer all day long. This recipe makes a huge batch of sauce so you can have leftovers for the week or freeze half of it.

Big Batch Bolognese 

2 x carrots

2 x celery sticks

1 x sweet onion 

3 lbs ground beef

10 garlic cloves, minced

1 tin tomato paste

1-2 cups red wine

2 x 28 oz tins San Marzano tomatoes 

Parmesan rind 

1 tsp nutmeg

1 tsp basil

1 tsp oregano

1 tsp parsley 

Salt & pepper 

1 cup whole milk 

Finely chop up your carrots, celery & sweet onion. In a large pot or dutch oven, cook your mirepoix in some olive oil. Season with salt & pepper. Once cooked down, add in your ground beef. Strain off extra fat then add in your minced garlic until fragrant. Add in tomato paste and cook until brick red then deglaze with red wine. Pour in your tomatoes and wine then nestle in your parmesan rind. Season with nutmeg, basil, oregano, parsley, salt & pepper. Bring to a low simmer and simmer for at least 1 hour, if not more. I like to let this simmer all day. Before serving, add in milk to sauce.