Warm Creamy Bolognese Pasta Salad

• 1 tbsp olive oil
• 1 None Spanish onion, peeled, finely chopped
• 1 None carrot, peeled, finely chopped
• 1 stalk celery, trimmed, finely chopped
• 1 lb ground beef
• 1 cup milk
• 2 1/2 tbsp butter
• 1 cup beef stock
• 1 cup tomato sauce
• 1/2 cup dry red wine
• 2 tbsp tomato paste
• 2 tbsp coarsely chopped fresh parsley
• 13.5 oz tortiglioni or rigatoni pasta
• 2.5 oz sun-dried tomatoes in oil, drained
• 3 oz baby spinach
• 4 None spring onions, thinly sliced

1. Heat oil in a large saucepan over medium heat. Cook onion, carrot and celery, stirring, until carrot softens. Add beef and cook, stirring, until browned. Stir in milk and butter. Cook, stirring occasionally, until liquid reduces by 1/2. Add stock, tomato sauce, wine and tomato paste. Simmer for about 1 hour, or until sauce thickens. Remove from heat and stir in parsley. Let cool for 20 mins.
2. Meanwhile, cook pasta in boiling salted water until tender. Drain then transfer to pasta sauce along with tomatoes, spinach and spring onions. Toss to combine.

olive oil, onion, carrot, celery, ground beef, milk, butter, beef stock, tomato sauce, red wine, tomato, parsley, rigatoni pasta, tomatoes, baby spinach, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/33881 (may not work)