Beef Bolognese – Delish!

• 1 ¹⁄₂
  

  cups yellow onions, chopped
  

• 8
  

  garlic cloves, minced
  

• ¹⁄₂
  

  cup celery, chopped
  

• ¹⁄₂
  

  cup carrot, chopped
  

• ¹⁄₂
  

  cup olive oil
  

• 
  

  kosher salt & new ground pepper, to taste
  

• 2
  

  lbs ground red meat (or turkey)
  

• 1 ¹⁄₂
  

  cups red meat broth, low sodium, plus extra if wished
  

• ¹⁄₂
  

  cup dry red wine
  

• ¹⁄₂
  

  cup dry white wine
  

• 4
  

  cups tomato sauce, plus extra if wished
  

• ¹⁄₄
  

  cup ketchup
  

• 2
  

  bay leaves (new or dried)
  

• 2
  

  sprigs new thyme
  

• 3
  

  tablespoons dried oregano
  

instructions

• In a food processor, pulse the onions, garlic, celery and carrots till finely chopped.
• In a Dutch oven (or immense soup pot), heat the oil over medium heat. Add the onion combination with a pinch each of salt and pepper. Cook, stirring in most cases, till softened, about 5 minutes.
• Add the ground red meat and cook, stirring in most cases, till cooked thru, about 8 to 10 minutes. Add the broth and the red and white wines and simmer for 10 minutes.
• Add the tomato sauce, ketchup, bay leaves, thyme, oregano, 1 t. salt and 1/2 t. black pepper. Bring to a boil,then reduce the heat to low and simmer, lined, for approximately half-hour. Take a look at on it in most cases at some level of the cooking time and add extra broth or tomato sauce if a saucier consitency is desired.
• Eradicate and discard the bay leaves and thyme sprigs. Back the red meat bolognese over any pasta and revel in!