Orecchiette Bolognese

• 3 Tablespoons Olive Oil
• 1 cup White Onion, Finely Minced
• 1 cup Carrots, Finely Minced
• 1 cup Celery, Finely Minced
• 1 Tablespoon Fresh Garlic, Finely Minced
• 1/2 teaspoons Dried Red Chili Flakes (or Less Depending On Your Heat Preference)
• 1 pound Ground Beef
• 1/2 pounds Ground Veal
• 1 Tablespoon Fresh Thyme Leaves
• 2 whole Bay Leaves
• 2 Tablespoons Tomato Paste
• 1 cup Milk Or Cream
• 1 cup Dry Red Wine
• 1 can (28 Oz. Size) Crushed Tomatoes
• Kosher Salt And Black Pepper To Taste
• 1 pound Orecchiette Pasta, Cooked Al Dente
• Grated Parmesan Cheese
• Fresh Italian Parsley, Chopped

1. Heat olive oil in a large heavy pot.
2. Add onions, carrots, celery, and garlic.
3. Saute until softened but not browned.
4. Add chili flakes and saute for an additional minute.
5. Add beef, veal, and 1/2 teaspoon of kosher salt.
6. Use a wooden spoon to crumble the meat and break into small pieces.
7. Once the meat is no longer pink, add thyme and bay leaves.
8. Add tomato paste and cook for an additional 2-3 minutes.
9. Add the milk and bring to a simmer.
10. Continue simmering until all the milk has evaporated and only clear juices remain, about 10 minutes.
11. Add the wine and bring to a simmer.
12. Continue simmering until all the wine has evaporated, about 10 minutes.
13. Add tomatoes with their juices and bring to a boil, then place the heat at the lowest setting.
14. Continue on this very low simmer for 2 2 1/2 hours, stirring every 20 minutes until you get a rich, thick meaty sauce.
15. Check for seasonings and add kosher salt and pepper accordingly.
16. Toss the cooked orecchiette in the bolognese sauce and serve topped with parmesan cheese.
17. Garnish with Italian parsley and enjoy!

olive oil, white onion, carrots, celery, fresh garlic, red chili, ground beef, ground veal, thyme, bay leaves, tomato paste, milk, red wine, tomatoes, kosher salt, pasta, parmesan cheese, fresh italian parsley

Taken from tastykitchen.com/recipes/main-courses/orecchiette-bolognese/ (may not work)