Bolognese

from Real Simple January 2019

Ingredients:
1/2 cup (1 stick) butter
2 yellow onions, chopped
6 carrots, chopped
12 cloves garlic, thinly sliced
1 1/2 lb. ground sirloin
1 1/2 lb. ground pork
1 cup dry white wine
1 28-oz. can tomato puree
1 28-oz. can whole peeled tomatoes
12 fresh basil leaves
2 dried bay leaves
1 1/5 Tbsp. kosher salt
1/2 tsp. crushed red pepper
2 Tbsp. balsamic vinegar

Instructions:
Melt butter in a large dutch oven or pot over med-high heat. Add onions, carrots and garlic and cook, stirring occasionally, until softened, 7-8 minutes. Add beef and pork (I usually pre-cook the beef, so I just add pork to cook through, then I add pre-cooked beef), stirring and breaking up with a wooden spoon until no longer pink and just cooked through, 8-10 minutes.

Add wine and increase heat to high. Bring to a boil and cook until liquid reduces by half, 6-8 minutes. Add tomato puree, whole tomatoes and their juices, basil, bay leaves, salt and crushed red pepper, breaking up tomatoes with a spoon. Reduce heat to low; cover and simmer, stirring often, until thickened and reduced to 8 cups, about 1 1/2 hours.

Discard bay leaves and stir in vinegar. Store tightly covered in the fridge for up to 5 days or freeze for up to 3 months.