Wednesday, June 24

The Best Bolognese Sauce Ever

....that I can't take credit for. It is from The Pioneer Woman Cooks, guest hosted by Pastor Ryan. I was kind of hesitant on making a meat sauce because I usually like my pasta lighter and meatless, but I am so glad I did! I was thinking about cutting his measurements in half but Im so thankful I didn't because now I have lots of yummy leftovers! Maybe even enough to freeze! It is saucy, sweet, meaty, melt in your mouth good and Adam couldn't get enough! I served this over angel hair pasta and topped with shredded parmesan cheese. Bon Apetito!

Bolognese Sauce
1.5 cups grated carrot
1 red onion, diced
2 lbs ground beef
2 tablespoons dried oregano
2 tablespoons dried basil, I used a couple of fresh basil leaves, minced
1 6oz can tomato paste
5 cloves garlic, minced
1 cup red wine
2 tablespoon Worcestershire
3 14.5 oz cans whole tomatoes
1 cup milk, I used skim
Parmesan cheese

1 Heat oil in large pot over medium heat and add grated carrots and diced red onion and cook until softened.
2 Make a well in the center and add ground beef. Cook until browned, slowly incorporating the veggies with the meat until all the meat is browned.
3 Add oregano and basil. Mix. Make another well and add tomato paste in the center and let heat through.
4 Add minced garlic and stir.
5 Make another well and add red wine. Stir.
6 Add worcestershire and stir.
7 Add canned tomatoes, milk and stir all together.
8 Simmer for at least 30 minutes and up to 2 hours. I simmered for about an hour and a half and it was melt in your mouth good.

Serve over pasta and top with parmesan cheese.


Karyn - (French Charming) said...

Hi Zoe,

Yum! I'll pass this along to "The Italian" my man loves making sauce. Hope you're having a wonderful week!


♥peachkins♥ said...

*drool* so mouthwatering right now..
I won't rgue that this is the best Bolognese sauce ever!

Anonymous said...

wow. That's a lot of carrot...I LIKE! And with red wine! Double score!

Kim said...

Wow! My early morning reading landed me on your blog. Now I have to go buy carrots to make this sauce for dinner!

Anonymous said...

This sauce does look really excellent! I actually have too many carrots in my fridge right now and this will be a perfect recipe to use them! Thanks!

Grace said...

i just figured out how to correctly pronounce "bolognese," something i've always enjoyed eating. regardless of who came up with the recipe, your execution here looks superb. :)

finsmom said...

This really does look like the best ever! Yum! Bookmarked!

Nazarina A said...

Thanks for stopping by, I am always happy to meet new people!
I can just dive into that pot and never emerge!

Reeni♥ said...

This sounds delicious, especially with the red wine in it. Very tasty!

Anonymous said...

Super delicious!!! I love bolognese sauce.

kunthanrajan said...

hi and hello

Nice work keep going

just check mine and give you comments...


KunthanRaj your comments.........

Heavenly Housewife said...

There r so many delicious recipes on your site. I want that chicken, and the pasta, oh and your trip to florida looked wonderful. I once spent some time in south
beach, its fantastic. Hubby and I hope to visit there next year if all goes well :)

Deseree said...

This sounds lovely. I am a huge fan of bolognese but then again I am a huge fan of just about any kind of Italian dish. Like you, I love to simmer my meat sauce for no less than an hour. It just helps the flavors come together so well.

I love the pioneerwoman blog too, but I must've missed this post. Thanks for sharing!

Jackie said...

I believe you. The color is so bright. Delicious. Quick question though: I've never seen milk added in a Bolognese sauce. Is it just me or does it have to have milk in? Do it add more creaminess to the texture of the meat? Just wondering

zoe said...

Jackie- This is the first i've seen milk added too. I don't think it is absolutely necessary.

goodfoodmatters said...

Jackie and Zoe-
The milk may seem strange, but it works. When I visited friends living in Bologna, the bolognese sauces we had were even heavier with meat, lighter on tomato, therefore browner--and creamed up, so to speak, with the addition of milk.
Very good, very rich!

Anonymous said...

Zoe! This is FABULOUS! I've been looking for a great Bolognese sauce and this looks and sounds absolutely delicious!
Did you rough chop or chop up the whole tomatoes? and strain them?
Sometimes I'll use half crushed and half whole and rough chop them for red sauces, what's your take?
Thanks! I'll be making this next week! :)

Zoe said...

Hi petitechef! I dropped in the tomatoes whole, but then kind of smushed them up with a back of a wooden spoon against the side of the pot.

Classical Mechanics said...
This comment has been removed by a blog administrator.
Anonymous said...

I make almost this exact recipe but I also add beef base (w/water to make 1 cup) before the wine, try the addition!

Anonymous said...

WAY too much carrots. You're basically making a sugar sauce...The sauce will overwhelmingly taste like carrots and incredibly sweet as they cook down...You're also missing a beef stock or consumme. Try that, you'll love it. Take it from me, I am a very well known chef :)