Source: The Pioneer Woman
Compared to other bolognese sauces I've made, this one was ridiculously easy and good. I liked the simple ingredients and how easy it was to put together. Typically I see "salt and pepper" in a recipe and you're supposed to add it "to taste," but I rarely do. This time I actually tasted the sauce after it had been simmering for an hour and it seemed a little...blah. 1 tablespoon of kosher salt and about a teaspoon of ground black pepper made it perfect. This is now my go-to bolognese recipe!
Pastor Ryan's Bolognese
1 1/2 cups grated carrots
1 large red onion, diced
1/2 cup olive oil
2 pounds ground beef (I used turkey)
2 tablespoons dried oregano
2 tablespoons dried basil
1 6-ounce can tomato paste
5 cloves garlic, minced
2 cups red wine
2 tablespoons Worcestershire
2 28-ounce cans whole tomatoes
1 cup milk
Fresh grated Parmesan cheese
1. Heat oil in a large Dutch oven over medium heat. Add grated carrots and onion and cook for a few minutes.
2. Make a well in the center of the mixture, and add in ground beef. Cook until brown, gradually stirring in carrot mixture.
3. Add in oregano and basil. Use fresh if you have; if you don't, it's fine.
4. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat.
5. Add garlic and stir to combine.
6. Make a well in the center of the mixture and add red wine. Stir together.
7. Add Worcestershire and stir.
8. Add canned tomatoes.
9. Finally, add in milk, stir, and let simmer for 30 minutes to 2 hours. Serve with pasta and a generous sprinkling of Parmesan cheese.