Spaghetti with Bolognese Sauce

Aubrey and I had some spaghetti noodles that were left over from this week when we made pasta. I found this recipe on marthastewart.com, but we cut the recipe in half and made a few changes (in red). It turned out good, and I like the carrots in there. You can't taste them, but it's good to know we're getting our veggies.

serves 4

Ingredients:
1 TBSP olive oil
2 onions, finely chopped (3 cups)
3 carrots, finely chopped (1 cup)
6 cloves garlic , minced
1 pound ground beef
1 pound ground pork (omitted)
1/4 cup tomato paste
Coarse salt and ground pepper
1 cup dry white wine (we had white cooking wine on hand)
1 can (28 ounces) crushed tomatoes in puree
1 cup milk (we used skim)

Garlic powder, to taste
12 ounces spaghetti
Finely grated Parmesan cheese, for serving

Directions:
Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with garlic powder, salt and pepper.
When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.