Thread: Cheesecake Factory Spaghetti

Cheesecake Factory Pasta Bolognese (Meat Sauce)

1 lb/450g ground chuck
1 lb/450g ground pork
1 28-oz can ground tomatoes
1 glass/6 oz/175mL red wine
6 oz/175mL milk
1 large carrot, peeled and minced
2 ribs celery, minced
1 medium yellow onion, chopped
1 clove garlic, crushed (optional)
basil, oregano, and thyme to taste
bay leaf
olive oil salt


Saute the carrot, celery & onion in a little bit of olive oil in a large skillet, until transluscent.

Add garlic and meats, and cook until meat is cooked
through; drain fat if necessary.

Add wine and cook briefly until it begins to reduce and permeate the meat, then add milk and do the same.

Add tomatoes and herbs, then reduce heat to a simmer and cover, allowing
it to simmer for at least an hour (like chili or stew, the longer the
better).