Spaghetti Sauce — fresh from the garden

This beautiful bolognese sauce starts with sauteéd onions and carrots (use olive oil). The meat is added and cooked till the pink is gone, but the meat is not browned yet. Then milk or cream is added and cooked till reduced (sometimes I add other liquids after the milk cooks down and cook till reduced as well, such as white wine, or red wine vinegar). Here you see cream added.
The tomatoes are blended well. I never remove the skins, so the blending assures that the skins don't detract from the final result.
The blended tomatoes are added. The whole mixture cooks for an hour or so till it becomes thick enough and yields a lovely pms 179.
This sauce is the bomb. Full flavored, satisfying, and intricate enough to provide an exciting experience for the full-fledged foodie.