Spaghetti Bolognese

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(240g)
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  Carrots
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  Bell Pepper
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  93/7 Ground Beef(454g)
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  Tomato Paste(15g)
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  Wine, Red, Table(80g)
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  Tomato Sauce(680g)
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  Vegetable Bouillon Cube, Dry(10g)
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  Oregano, Dried(5g)
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  2% Milk(45g)
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  Parsley, Fresh
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  Pasta, Spaghetti, White, Dry(454g)
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  1 teaspoon salt for the pasta cooking water
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Dice the onion, mince the fresh garlic, chop the carrots and bell pepper into small pieces. Set aside.
2. 2Heat the olive oil in a large saucepan over medium-high heat for 1 minute. Add the onion, garlic, carrots, and bell pepper. Cook 3–4 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. 3Add the ground beef to the saucepan and cook 5–7 minutes over medium-high heat, breaking it apart with a spoon, until no longer pink and browned throughout.
4. 4Stir in the tomato paste and cook 1–2 minutes over medium heat until darkened slightly. Pour in the red wine and bring to a simmer over medium-high heat. Cook 3–5 minutes until the wine reduces by about half and thickens.
5. 5Reduce heat to low. Stir in the tomato sauce, vegetable bouillon cube, and dried oregano. Cover with a lid and simmer 20–30 minutes, stirring occasionally, until the sauce thickens and flavors meld. Remove from heat and stir in the milk until combined.
6. 6While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook 8–10 minutes, stirring occasionally, until tender but still firm to the bite. Drain in a colander.
7. 7Divide the cooked spaghetti evenly into 5 airtight containers while hot. Top each with an equal portion of the Bolognese sauce and stir gently to coat the pasta.
8. 8Sprinkle fresh parsley and grated Parmesan over each container before serving or sealing for storage.