I love this sauce! It tastes exceptional over penne pasta.
Check out what my pals over at The Pioneer Woman had to say about this recipe and Pastor Ryan:
“The thing about my recent houseguest Ryan is that he’s an exceptional cook. Bottom line: the guy just flat knows what he’s doing in the kitchen, wrestling pretty much any ingredient to the ground with complete confidence. If he wasn’t a minister, I’d say he missed his calling.”
I’m definitely think Pastor Ryan received the Lord’s blessing with this bolognese sauce.
Ingredients
1/2 cup Bertolli Olive Oil
1-1/2 cup Grated Carrots
1 whole Large Red Onion, Diced
2 pounds Ground Beef
2 Tablespoons McCormick Dried Oregano
2 Tablespoons Dried Basil Flakes
1 can (6 Ounce) Hunt’s Tomato Paste
5 cloves Garlic, Minced
1 cup (to 2 Cups) Red Wine
2 Tablespoons Heinz Worcestershire
2 cans (28 Ounce) Hunt’s Whole Tomatoes
1 cup TruMoo Milk
Morton Salt And Pepper, to taste
Fresh Parmesan Cheese
Instructions
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.
Serve with pasta and a generous sprinkling of Parmesan cheese.
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Quick Tip: Serve this sauce over your favorite past or sausage.
Thank you to Ree Drummond for this great recipe.
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