Beef Bolognese Spaghetti (Ragú)

This is a simplified but I think more delicious beef sauce for spaghetti. You may sauté the beef and refrigerate for later use to make cooking time even shorter. You may use two bacon strips to render the fat for sautéing the beef but for this recipe I used extra virgin olive oil. I sautéed chopped garlic until almost golden, then added julienned carrots, some chopped onions and half a cup of diced Roma tomatoes. When the vegetables are wilted I added the beef and cooked until thoroughly brown. I added a little over a tablespoon of dry vermouth (I used Martini and Rossi, same quality I would use for making a dry martini), turned up heat until alcohol burns off. I then mixed in a tablespoonful or so of whole goat milk. Whole cow's milk will do but the result is not as savory nor as creamy. Cook gently until milk curdles and blends with the other ingredients and until sauce is of the consistency you like for your pasta. I spooned the sauce on top of the mound of pasta, dribbled additional olive oil, and topped with chopped Italian parsley. Parmesan cheese is optional though most people like the combination of cheese with tomatoes and beef.