Pasta with Molto Marsh's Bolognese Sauce

Ingredients

• 2 tbsps Extra Virgin Olive Oil
• 3 Cloves Garlic
• 1-1.5 lbs Ground Sirloin (or similarly lean equivalent)
• 1 lb Ground Pork
• 28 oz Crushed Tomatoes
• 8 oz Tomato Sauce
• 4 oz Tomato Paste
• 6 oz Chicken Broth
• 2 tsp Ground Oregano
• 1/2 oz Fresh Basil, Washed (about 1/4 cup loosely packed)
• 10 oz Milk
• 1/8 cup Dry Red Wine
• 2 Dried Bay Leaves
• 1/4 cup Grated Parmesan Cheese
• Salt
• Pepper
• Cooked “Al Dente” Pasta

Directions

1. Pour olive oil into sauté pan over medium heat.
2. Mince garlic cloves finely. For a less garlicky taste, leave pieces larger.
3. Once pan is sizzling hot, throw in the garlic and sauté without burning (5-10 seconds when finely chopped)
4. Add beef and pork to pan and cook until brown, stirring frequently and breaking into smaller pieces of desired size.
5. Place pan contents in a stock pot over medium heat.
6. Immediately add crushed tomatoes, tomato sauce, tomato paste, chicken broth and oregano. Blend ingredients together thoroughly.
7. Chop or tear basil into 1-inch strips and stir into sauce.
8. Raise heat to medium-high until simmering (about 10 minutes).
9. Add milk, wine, and bay leaves. Stir well, and reduce heat to Low-Medium.
10. Set aside a glass or two of the wine for immediate consumption. Your hard work in the kitchen is meritorious.
11. Add parmesan to thicken.
12. Continue simmering 1 - 2 hrs, stirring occasionally.
13. Season to taste.
14. Serve hot over pasta.