Bolognese Sauce

This is a very thick and hearty meat sauce that simmers for two hours, but requires very little effort. For a 30 minute version use a can of organic crushed tomatoes, as opposed to the whole peeled tomatoes. It won't be as tender and luscious as the two hour version, but still delicious. If you save the rind from parmesean cheese, toss it into the sauce while it's simmering. It will add a rich undertone of parmesean that can't be beat. I like to use a potato masher occasionally during the two hour simmerring period to really break up the meat and tomatoes.

2 tablespoons grapeseed oil
1 onion, diced
1 carrot, diced
1 celery stock, diced
2 cloves garlic
1 lb. grass-fed beef
1/2 cup white wine (red would also work or use more stock, if preferred, in place of wine)
1 cup chicken stock, preferrable homemade
1 can whole peeled organic tomatoes, drained (Note: The best tomatoes are canned whole and the rest are ground and diced. If you want the best, go with whole).
1 tablespoon dried Italian herbs
pinch of crushed red pepper
1 cup milk or cream

Pour oil into a large pot over medium heat. Add onions, carrot, and celery and cook until they begin to soften. Next add the ground beef and garlic and raise heat to medium high. As the meat browns, break up into small pieces. Once the meat is browned add wine, if using, and turn heat back down. Allow the wine to cook down.

Meanwhile, crush tomatoes with your hands in a bowl or run through the food processer. Add them to the pot after the wine has cooked down a bit (only a couple of minutes) along with the chicken stock, herbs, and crushed red pepper. Bring to a simmer and reduce heat to medium low. Continue to simmer for an hour and a half, mashing and stirring occasionally with a potato masher. Add more chicken stock if the sauce, if needed. This is supposed to be a very thick sauce.

After an hour and a half add the milk and continue to simmer for another 30 minutes. Add salt and pepper to taste and serve over pasta.