Orecchiette Bolognese

I first got this recipe from Pinterest, then after making it once, I realized it was a lot like the sauce I make all the time from scratch...I love the orecchiette pasta! Best if you can let it simmer for a while, so try to make on a day you have some time. Double the recipe if you want to freeze some extra sauce.

Orecchiette Bolognese

3 tbsp olive oil

1 cup finely minced onion

1 cup finely minced carrot

1 cup finely minced celery

3 cloves of chopped garlic

1 pound ground beef

1/2 pound ground pork ( if you don't like pork just get 1.5 lbs of beef)

1 cup milk

1 can whole peeled tomatoes

1 jar of strained tomatoes

a few pinches of kosher salt (course salt)

pepper to taste

500g of Orecchiette Pasta

Heat olive oil in a large pot over medium to high heat. Add onions, carrots, celery and garlic. Saute until softened but not browned. Add meat and 1/2 tsp of salt. Use a wooden spoon to crumble the meat and break into small pieces. Cook until no longer pink. Add the milk, and let it evaporate, about 10 minutes. Add the tomatoes and their juices and bring to a boil. Place heat on a very low simmer for 2- 2 1/2 hours, stirring occasionally. Toss with cooked orecchiette, and sprinkle with parmesan cheese.

It tasted extra fine with some hot chili flakes sprinkled on and a glass of wine. The burn of the chili's really cleared my nasal passages! I can't seem to shake this cold/flu......

K