The Best Bolognese

One of my favorite comfort food meals to eat when it starts getting cold is Pasta Bolognese.  [Ok, Bolognese is like my favorite meal ever that I eat in the heat of summer too, but just saying…]

I have tried MANY different recipes but recently we made the recipe below and I found it to be the best homemade Pasta Bolognese I’ve ever had/made.  The recipe makes a ton and we still have some leftovers in the freezer (yum!).  The sauce comes out rich, meaty (obvy), and a little creamy…just a spectacular dinner indulgence!  I found this on the Pioneer Woman‘s website, we actually didn’t make a too many edits…

Ryan’s Bolognese Sauce
from http://www.thepioneerwoman.com

1/2 C Olive Oil
1-1/2 C Grated Carrots
1 whole Large Red Onion, Diced (we used sweet onion)
2 Lbs Ground Beef
2 Tbs Dried Oregano
2 Tbs Dried Basil Flakes
1 C (6 Ounce) Tomato Paste
5 cloves Garlic, Minced
1 C (to 2 Cups) Red Wine
2 Tbs Worcestershire
2 cans (28 Ounce) Whole Tomatoes (we used crushed)
1 C Milk
Salt And Pepper, to taste
Fresh Parmesan Cheese

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.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.

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.

We served over homemade pasta and a generous sprinkling of Parmesan cheese.

Enjoy!

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