Tagliatelle with Ragu Sauce (Bolognese)

Ingredients

• 6 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Large White Onion
• Chopped
• 5 cloves Garlic
• Minced
• 2 whole Large Carrots
• Grated
• 1 pound Ground Beef
• 10 whole Fresh Mushrooms
• Chopped (optional)
• 3 Tablespoons Tomato Paste
• 1/4 cups Wine
• 2 leaves Bayleaf
• Fresh Is Best!
• 1 teaspoon Crushed Chilies
• 1 Tablespoon Basil
• Salt And Pepper
• to taste
• Parmesan Cheese
• Grated For Serving

Instructions

1. Prepare the onion, garlic and carrots (you can chop these using a food processor first the onions with garlic, then carrots separately).
2. Get a deep sauce pot and heat the oil and butter over medium heat.
3. Add onion, garlic and carrots and cook for 3-5 minutes, while stirring.
4. Add the ground beef and brown while breaking up the meat with a spoon.
5. Add chopped mushrooms (you know you want them!)
6. and stir.
7. When meat is browned, add remaining ingredients, stirring as you go.
8. Bring the sauce to a boil.
9. Cover and simmer over low heat for 1 1/2 hours, stirring occasionally.
10. Halfway through cooking, check for flavour and add any spices to your taste.
11. 15 minutes before the sauce is ready, boil water in a large pot for the pasta.
12. Fresh pasta should take 3-4 minutes to cook al dente.
13. Serve and enjoy!