Perusing her site will easily suck hours out of my life. Finding this recipe during one of those time warps was definitely worth it.
Entered as Bolognese Sauce in my recipe collection-- it's Pastor Ryan's Bolognese Sauce if you want to get technical. I just know it's dee-li-shous. Look at it, how could it not?
Ingredients:
½ cups Olive Oil
1-½ cup Grated Carrots
1 whole Large Red Onion, Diced
2 pounds Ground Beef
2 Tablespoons Dried Oregano
2 Tablespoons Dried Basil Flakes
1 can (6 Ounce) Tomato Paste
5 cloves Garlic, Minced
1 cup (to 2 Cups) Red Wine
2 Tablespoons Worcestershire
2 cans (28 Ounce) Whole Tomatoes
1 cup Milk
Salt And Pepper, to taste
Fresh Parmesan Cheese
Cooking:
1. Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.
2. Throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.
3. Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.
4. Serve with pasta and a generous sprinkling of Parmesan cheese.
Yields: 8 servings
Tine's Notes: I pretty much followed the recipe exactly. I used dried oregano and basil-- so fragrant! The only major change I made was to use only 1 can of whole tomatoes and 2 quartered fresh roma tomatoes. Also added a dash of sugar to balance out the acidity. Served on whole wheat rotini with grated Pecorino Romano. YUM YUM YUM
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