In case you have not guessed, my husband's favorite dish is Spaghetti Bolognese. Here in the middle of Burgundy the beef is such good quality, I could not resist. After a long six mile hike to the market it was time to cook. I'm happily in the kitchen with a few twists: Add a dollop of good butter and a glug of good olive oil to the sauce pan. Heat the pan until simmering, add a pinch of Herbes de Provence, a pinch of Paprika, 3 minced garlic cloves and one small onion, chopped. Cook and stir until the onions are transparent, about 2 minutes. Add 1/2 pound ground beef and using a wooden spoon, break it apart until the pink color is all gone. Add one cup of milk and simmer until about half the liquid is gone, then add one cup of dry white wine. Add salt and fresh ground pepper to taste, and some fresh basil if you have it. Add 15 oz tomato puree and stir. Let it simmer on the stove for at least an hour. Add spaghetti al dente (cook according to package) saving a half cup of the pasta liquid. Stir together, serve piping hot and sprinkle parmesan on top! We craved this comfort food on this rainy night. Enjoy!
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