Tuesday, June 29, 2010

Spaghetti Bolognese

There is something about holistic, delicious, meaty, chunky sauces. Spaghetti Bolognese is a fancy way of saying spaghetti with meat sauce, but doesn't bolognese sound so much more fun? In addition to the filling and tasty dinner that results from the recipe below, you'll also get to enjoy the amazing aroma of Italian cooking while this sauce simmers. Mama Mia!!


1/4 cups olive oil
3/4 cup grated carrots
1/2 large red onion, diced
1 lb. ground beef
1 Tablespoon dried oregano (or fresh if you have it)
1 Tablespoon dried basil flakes (or fresh if you have it)
1 can (6 oz.) tomato paste
3 cloves garlic, minced
1/2-1 cup red wine
1 Tablespoon Worcestershire sauce
1 cans (28 oz.) whole tomatoes
1/2 cup 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 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.

Toss in oregano and basil. 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 good ol' parmesan cheese.

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