Spaghetti With Bolognese Sauce (Martha Stewart)

From Martha Stewart's "Everday Food" magazine. October 2005. Have not tried yet.

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 2  onions, finely chopped (3 cups)
• 3  carrots, finely chopped (1 cup)
• 6  garlic cloves, minced
• 1  lb ground beef
• 1  lb ground pork
• 1⁄4 cup tomato paste
•  coarse salt
•  fresh ground pepper
• 1  cup dry white wine
• 1 (28 ounce) can crushed tomatoes in puree
• 1  cup milk
• 12  ounces spaghetti
•  parmesan cheese, finely grated, for serving

Directions

1. Make sauce: In a dutch oven (or a 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
2. Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
3. When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.