Pasta Bolognese

When the weather gets cooler, I always love a good, hearty pasta. This bolognese is super delicious and I knew Casey would appreciate a meaty sauce. The leftovers were wonderful, too, this  sauce tastes great the second day. I served it with my favorite Alexia Garlic Bread and topped with plenty of fresh basil

 

Ingredients:

1/4 cup olive oil

3/4 cup grated carrots

1/2 large red onion, diced

1 lb ground beef

1 tbsp dried oregano

1 tbsp dried basil

1/2 tbsp red pepper flakes (optional)

3 oz tomato paste

3 garlic cloves, minced

1 cup red wine

1 tbsp Worcestershire sauce

1 28 oz can whole tomatoes. with juice

1/2 cup milk

Salt and pepper, to taste

Freshly grated Parmesan cheese, for garnish

Fresh basil, for garnish

Directions:

Heat olive oil in a dutch oven or large pot over medium heat. Add carrots and onions and cook for 2-3 minutes. Push the carrots and onions to the side, exposing the bottom of the pot. Place ground beef in the center. Cook for several minutes, gradually breaking down the ground beef and mixing it with the carrots and onions.

Add oregano, basil, and red pepper flakes. Stir to combine. Continue to cook until meat is browned and combined with the other ingredients. Make a well in the center of the pot and add tomato paste to the exposed bottom of the pot. Let the tomato paste heat for 1-2 minutes, add garlic, and stir to combine.

Make another well in the center and add the red wine, stir to combine. Add Worcestershire and canned tomatoes, stirring to combine. Pour in the milk, stir, cover and let simmer for at least 30 minutes and up to 2 hours.

Serve over pasta and top with fresh Parmesan cheese and basil.

Serves: 4

Adapted from The Pioneer Woman