Victory Lap Bolognese

Ingredients

• 2 tbsp Salted Perfection Perfect Salt
• 1 lb Ground beef (80/20 lean)
• 1/2 lb Ground pork
• 1 Yellow onion, finely chopped
• 1 Carrot, finely chopped
• 1 Celery stalk, finely chopped
• 2 tbsp Olive oil
• 2 tbsp Tomato paste
• 1/2 cup Dry white wine
• 1/2 cup Whole milk
• 1 can (28 oz) Crushed tomatoes
• 1/2 cup Beef broth (optional, if needed)

Instructions

1. Get your mise en place ready! Finely chop the onion, carrot, and celery. Focus on precision!
2. Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Toss in the veggies. Sauté them until they are soft and translucent. This is your flavor foundation!
3. Crank the heat to medium-high. Add the ground beef and pork. Break it up with a spoon! We want nice crumbles, not meatballs. Brown that meat until it looks deep and rich.
4. Season the meat with 1 tbsp of Salted Perfection Perfect Salt. Stir it in and smell that garlic and pepper pop!
5. Add the tomato paste. Cook it for 2 minutes to wake up those flavors.
6. Pour in the white wine. Scrape the bottom of the pot to get all those tasty bits! Simmer until the wine has almost completely evaporated.
7. Lower the heat and pour in the milk. This is the secret weapon! Simmer gently until the milk has reduced and the meat is tender.
8. Add the crushed tomatoes and the remaining 1 tbsp of Salted Perfection Perfect Salt. Stir everything together like a pro.
9. Drop the heat to low. Cover the pot with the lid slightly ajar. SIMMER for at least 3 hours. Stir it occasionally. If it gets too thick, add a splash of broth.
10. Taste your victory! The sauce should be thick, velvety, and delicious. Serve it hot over pasta. DUNZO!