Bolognese Sauce II
2 tablespoons vegetable or olive oil
1 large onion, finely chopped
2 medium carrots, finely grated
2 stalks celery, finely chopped
2 cups or one 14-oz. can beef broth
1 pound lean ground beef, 10 percent fat or less
1 6-oz. can tomato paste
2 ½ cups whole milk
1 teaspoon oregano
Salt and freshly ground pepper to taste
¼ cup grated Parmesan cheese
1. Heat oil in heavy 4-quart pan.
2. Add chopped onion and cook, stirring, over medium heat for about 5 minutes, until softened.
3. Add the grated carrot, the chopped celery, and half of the beef broth, and cook for about 5 minutes, until the vegetables are tender.
4. Add the ground beef and cook, stirring to break up the lumps, until the meat is no longer pink, about 5 minutes.
5. Add the rest of the beef broth, and cook just until liquid has nearly evaporated, about 4 minutes.
6. Add the tomato paste, half of the milk, oregano, and salt and pepper to taste. Simmer until much of liquid has evaporated, stirring occasionally.
7. Add the rest of the milk and cook over low heat, stirring occasionally, for about 20 minutes. Adjust seasoning. Cook the pasta while sauce is simmering.
8. Serve over 14 ounces spaghetti cooked al dente. Pass grated Parmesan cheese.
NOTE: Loved it with smoked pepper.