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Beef Bolognese


• 1 1/2 pounds Certified Angus Beef ® ground beef
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 5 cloves garlic, minced
• 4 ounces (1 small can) tomato paste
• 2 cups beef stock
• 2 teaspoons Italian seasoning
• 2 teaspoons coarse kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 cup milk
• 1 pound whole wheat fettuccine
• 1/4 cup chopped fresh flat leaf Italian parsley
• Grated Parmigiano-Reggiano cheese



1. Heat large sauté pan or Dutch oven over medium-high heat; add oil to coat pan. Cook onion, carrot and celery until onions start to become transparent, 3-5 minutes. Add garlic, bacon and ground beef; break up and cook until no pink remains.
2. Add wine and stir 2 minutes, scraping any brown bits from bottom of pan. Add tomato paste, stock, Italian seasoning, salt and pepper. Reduce heat to low, simmering for 1 hour uncovered, stirring occasionally.
3. Heat milk in separate saucepan over medium heat until hot to the touch without boiling, 2-3 minutes. (Alternately, microwave milk for 1 1/2 minutes on high.) Stir milk into sauce about a 1/4 cup at a time until absorbed. Simmer, nearly covered, for 30 minutes.
4. Meanwhile, cook pasta according to package directions and drain. Combine pasta with half of the Bolognese sauce and parsley; then plate, topping with remaining sauce, parsley and grated cheese to taste.