Bolognese Sauce

I realized I have never posted my Bolognese sauce. I guess that's because I made it different every time. Sometimes I add more sauce, sometimes more milk. Either way, I wanted to post it as a guide for future reference. We had a yummy dinner tonight. We had penne with bologonaise and balsamic roasted brussel sprouts with sourdough garlic bread. I'll post the brussel sprouts recipe in another post...they were seriously that good. This recipe is totally doable ahead of time.

Bolognese Sauce

Olive oil
1 large yellow onion, diced
3 stalks celery (optional)
2 carrots, run through the food processor to make them very finely chopped (almost like a paste)
4 cloves of garlic
1 pound of lean ground beef
1 cup dry white wine
1 cup whole milk
Large can of marinara sauce or 1 jar of good quality pasta sauce
a couple shakes of red pepper
Italian seasonings to taste
salt
pepper
freshly ground nutmeg to taste
parmesan cheese

Method:
In dutch oven, heat olive oil and saute the onions until soft, about 2 minutes. Add the carrots, celery and garlic and sauté for a few minutes more. Add the beef and cook until browned. Add the wine and remaining ingredients, adjusting as desired. Simmer for 45 min. Serve over pasta topped with parmesan cheese.