.Chuck's Bolognese.

Dinner Tonight.

It is raining outside and I needed some comfort food. 

This was just what the doctor ordered. Super Yummy and Super Simple.

Thank you Chuck, just for being you.

fyi: this isn't my picture {I forgot to take one, so I'm using the one from the Foodnetwork}
Chuck's Bolognese
1/4 cup Olive Oil (60 ml)
2 onion, diced
2 carrots, diced
5 cloves garlic, minced
2 sprigs of thyme, chopped
1 tsp chili flakes (5 ml)
2 cups veal stock (500 ml) **I used Beef stock as I didn't have veal stock
1 pound medium fat ground beef (450 g) **I used ground turkey and ground pork and it was awesome
1/2 pound ground veal (225 g)
 1/2 pound ground pork (225 g)
1 1/2 cups milk (375 ml)
1 1/2 cups tomato paste (375 ml)
1 package of good quality spaghetti (450 g) **I used brown rice spaghetti; healthier
1/2 cup butter, cut into cubes (125 ml)
1/4 cup chives, finely chopped (60 ml)
1/4 cup basil, finely chopped (60 ml)
Salt & Pepper
1/2 cup Parmesan, or Pecorino Cheese (125 ml) for topping
1) Heat oil in a large pan and saute the onions and carrots until translucent, about 5 minutes. Add garlic, thyme, and chili flakes. Saute for 2 more minutes. Add 1/2 cup of veal stock into the vegetable mixture.
2) Slowly add ground beef, veal and pork, stirring and adding more veal stock when necessary to keep the meat moist. Season with salt and pepper. Cook for about 10 minutes.
3) Add milk and stir. Continue for about 2 minutes, or until half of the liquid has evaporated. Add tomato past, and remaining veal stock and continue cooking until desired thickness. Adjust seasoning.
4) Cook pasta in salted boiling water, about 8 minutes. Drain and mix with butter then add the sauce, chives, and basil. Mix well.