Quick and Easy Bolognese Sauce

Ingredients

• 0.5 large onion yellow cut into 2-inch chunks
• 1 large carrots peeled sliced
• 1 large stalk celery sliced
• 2 tablespoons butter unsalted
• 1 pound ground beef 
• 0.5 teaspoon salt 
• 0.1 teaspoon pepper black freshly ground
• 0.5 cup milk whole
• 1 pinch nutmeg 
• 0.8 cup cooking wine dry white
• 28 ounce canned tomatoes whole with thick juice canned
• 12 ounces soup noodles cooked (for serving)

Equipment

• food processor
• bowl
• frying pan
• potato masher

Directions

1. Chop the vegetables: In a food processor, combine the onion, carrot, and celery. Pulse until finely chopped.
2. Cook the vegetables: In a deep, wide skillet over medium heat, melt the butter.
3. Add the onions, carrots, and celery. Cook, stirring often, for 5 minutes, or until soft and translucent but not browned.
4. Add the ground beef to the skillet with the sautéed vegetables.
5. Add the salt and pepper. Break the meat up with a fork or a potato masher and cook over medium heat for 3 to 4 minutes, mashing it until it is crumbly and no longer pink. You are not actually browning the meat, just cooking it until it no longer looks raw.
6. Add the milk to the skillet and simmer, stirring often, for about 4 minutes, or until the milk has almost completely evaporated. Stir in the nutmeg.
7. Add the wine to the skillet and continue to simmer for about 5 minutes, or until it has almost evaporated.
8. Pour the tomatoes into a bowl and squish them with your hands to break them up so there are no large pieces.
9. Add them to the skillet and bring the sauce to a simmer. Turn the heat to low and simmer the sauce for 15 to 20 minutes, stirring occasionally, until the sauce is thick. If the sauce begins to look dry, stir in 1 to 2 tablespoons hot water. Taste and add more salt and pepper if you feel it's needed.
10. Serve the sauce over a bed of cooked pasta.