Big batch pasta sauce

Yesterday I was bored and I wanted to make a huge stash of pasta sauce. And when I say huge, I mean huge. I made a lot, because it takes some time and it's super easy to put in the freezer for later! And I was planning to eat part of it the next day! Ingredients: • 2 big carrots • 2 celery stalks • 2 white onions • 5 garlic cloves • 1 kilo minced beef • 200 gram spicy chorizo (normally, you would use pancetta for this, don't tell the italians I used a Spanish sausage) • 4 table sp. tomato puree • 2 cans tomatos • 400 ml milk • 250 ml red wine • 4 bay leaves • fresh oregano • fresh basil • pepper and salt • 1. First I cut my carrots, celery and onion is small cubes, because I like my sauce a little more 'rough', but you can also grate them.

2. Cut your chorizo in small pieces as well. I like to get my 'mise en place' all well prepared for something like this. 3. Start with frying the chorizo in its own fat. Add the onions, carrot, celery and garlic and fry this on medium heat for about 10 minutes, untill everything is cooked and soft. Add the minced meat with salt and pepper and fry untill cooked. Add the tomato puree and make sure it has been heated up well (if you don't heat up the puree first, it will stay sour). 4. Now add the wine, cook for a few minutes and add the milk and canned tomatos. Stir well and add the oregano, basil and bay leaves. Taste and add extra salt and pepper if needed. Because I used spicy chorizo, instead of pancetta, my dish needed more salt (normally the pancetta makes it more salty) and less pepper (because I used spicy chorizo). 5. Simmer for about 2 hours. I started with a good soft bubble without a lid, so the sauce could get nice and thick and after 1,5 hour I turned the heat down to the lowest setting with the lid on, so the carrots and celery had time to get even softer. Perfect sauce for pasta and lasagna! I found out the sauce completely filled my 4.2 liter pan (8p).