Bolognese Meat Sauce

Sauce Fanatic

2 tablespoons extra-virgin olive oil 1 medium onion, diced 2 garlic cloves, minced 1 celery stalk, minced 1 small carrot, peeled, grated 2 anchovy filets, roughly chopped 1 pound ground beef chuck (80/20) ¾ cup dry white wine ½ cup tomato paste 1 large bay leaf 2 cups chicken stock 1 cup half and half salt and freshly ground pepper ¼ cup freshly grated Parmesan

Heat the oil in a large pan over medium heat. Add the onion and garlic and cook until the onion becomes soft and translucent, about 8 minutes.

Add the celery, carrot, and anchovy. Cook for about 5 minutes while stirring.

Add the ground beef. Sautee stirring frequently, breaking up any large clumps, until meat is browned, about 10 minutes. 1. Add the wine and cook while stirring until the wine has completely evaporated, about 12 minutes.

Add the tomato paste and bay leaf. Continue to cook, stirring occasionally, until tomato paste begins to brown.

Add the chicken stock and half and half. Season with salt and pepper. Reduce heat to low and cook uncovered, stirring occasionally, for 2 hours or until mixture thickens and resembles sloppy joe sauce.