Spaghetti with Bolognese Sauce EntréeBeef “I remember trying Bolognese Sauce on spaghetti during my first trip to Europe with my parents, and I loved it. While the sauce is made with dry white wine, this pairs well with Merlot. It is easy to make and freezes well also. Adapted from a recipe by Martha Stewart.” – Katie Wetzel Murphy AVV Owner and Ambassador – Serves 6 – Ingredients: 1 Tbsp. olive oil 2 onions, finely chopped 3 carrots, peeled and finely chopped 6 cloves garlic, minced 2 lbs. ground beef ¼ cup tomato paste Salt and pepper 1 cup dry white wine 28 oz. can crushed tomatoes in puree 1 cup milk 12 oz. spaghetti Grated Parmesan cheese, for serving Method of Preparation: In a Dutch oven or large saucepan, heat oil over medium heat, and add onions, carrots and garlic. Cook and stir for about 5 minutes. Add ground beef and brown, which should take another 5 minutes. Stir in tomato paste and season with salt and pepper. Add wine and tomatoes. Bring the sauce to a simmer. Cook the sauce, partially covered, stirring occasionally, until thickened, about one hour. Add milk, simmer for 15 minutes more. Taste and add salt and pepper to your taste. Cook pasta according to directions, serve with sauce and cheese and a glass of AVV Merlot.