PH Beef Bolognese

Ingredients

3 /4c Olive oil

3 /4c Canola Oil

10 c Yellow Onions fine diced

3 C Carrots finely diced

2 C Celery finely diced

3 tbsp Garlic minced

10 lbs Ribeye Scrap ground with medium diced

4 sprigs Rosemary

3 bunches Thyme

1 Tbsp Nutmeg

2 .5qts Whole Milk

2 .5qts White Wine

2 #10 cans Tomatoes ground

2 Cans Chicken Stock

1 C Salt

1 /4c Black Pepper

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Directions

Heat oils in large rondo or tilt skillet over medium heat add in onions, carrots, and celery. Sauté until veggies start to get soft, add garlic and stir until garlic become fragrant. Add in ground meat, salt, pepper, and nutmeg. cook, breaking up beef into smaller pieces until cooked through. Take fresh herbs and tie them together using butchers twine and add bundle to the mixture. Stir in milk and cook stirring occasionally until evaporated. Stir in white wine and cook stirring occasionally until evaporated. Stir in tomatoes and chicken stock and bring to a simmer. Reduce heat to low and simmer very gently stirring occasionally to until sauce has thickened, 1.5-2hrs. Cool completely, store in appropriate container, cover, label, and date.