This did take me a long time to cook, but that's my own fault. I have a really bad habit of not thoroughly reading recipes until it's time to actually make them. Many a time I have been screwed by not counting the time I needed to marinade... or thaw... or whatever.
Anyway, this was a tad much for a weeknight, but SO WORTH IT!! My house smelled amazing while it was simmering. Next time, I am totally doubling it so I can make lots. Mmmm...
- 1 lb. ground chuck (I used turkey.)
- 2 slices thick cut bacon minced (I omitted.)
- 1/2 cup carrots small dice
- 1/2 cup onions small dice
- 1/2 cup celery small dice
- 4 cloves of garlic minced
- 1 cup cremini mushrooms chopped
- 2 Tbs. fresh basil chopped
- 2 Tbs. fresh oregano chopped (I used dried.)
- 2 bay leaves
- Salt and pepper to taste
- 1 cup whole milk or half and half
- 1 cup merlot
- 2 cans diced tomatoes put in the food processor and pureed for 5 seconds (I am too lazy to do the puree thing, so I used a can of crushed and a can of diced. Like I said, chunks are gooooood. Oh, and I didn't know what size can to use - I used two 28oz and it was perfect!)
- 1 Tbs. tomato paste
Add fresh herbs and bay leaves and let cook a couple minutes. Add milk and let cook until almost evaporated (8-10 minutes). Add Wine and let cook until almost evaporated (8-10 min.)
finally add tomatoes and paste and stir to combine. Let cook for an hour and a half. Serve over whichever pasta you fancy, top with parmesan and enjoy!