Spaghetti Bolognese

My daughter will only eat pasta sauce if I make it at home. I make it in big batches and freeze it or jar it if I have time. I know it’s not traditional but it makes my family happy so it works.

    • 1/2 cup Extra Virgin Olive Oil
    • 2 medium Onions (finely chopped)
    • 4 Carrots (finely chopped)
    • 10 Cloves Garlic (sliced)
    • 1 Teaspoon Red Pepper Flakes
    • 1 Lb Italian Sausage
    • 1 1 lb can Whole Tomatoes (crushed or pureed)
    • 1 14.5 oz can Tomato Sauce
    • 1 6 oz. can Tomato Paste
    • 1 cup Whole Milk
    • 1 cup Dry White Wine
    • 1 Tablespoon Fresh Thyme Leaves
    • 1 Tablespoon Fresh Oregano Leaves
    • 1 Tablespoon Fresh Basil Leaves
    • Salt and Freshly Ground Pepper
    • 1 box spaghetti
    • Parmigiano Reggiano (freshly grated)


In a 6 to 8 quart heavy-bottomed pot, heat the olive oil over medium heat until hot.  Add the red pepper flakes, onions, carrots, and garlic and cook until the vegetables are translucent but not browned, about 5 minutes.

Add the sausage and increase the heat slightly. Brown the meat well stirring frequently.

Add the tomato paste, crushed tomatoes, tomato sauce, milk, wine, and herbs and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1 1/2 hours. Season the Bolognese sauce with salt and pepper, remove from the heat, and let cool.

Cook the pasta according to the package. Serve with sauce and a good helping of Parmigiano Reggiano.