Pastor Ryan's Bolognese Sauce

I am a sucker for trying new sauces. I don't know if it's the bitterness of winter or what, but I've really been in the mood for hearty, chunky bolognese recipes. I remembered that Pioneer Woman had posted a version from her pal Pastor Ryan, and I dug through my reader until I could find it.

And I might never make another version again.


This was just so comforting and warm and cozy and perfect. I honestly had to fight off the urge to just eat this by the spoonful.

The first night, I made a baked gnocchi with it and had plenty of sauce leftover to freeze. I've used it since with tortellini, ravioli, penne... you can make it with anything. It's absolutely fantastic.


Ingredients

• ½ cups Olive Oil
• 1-½ cup Grated Carrots
• 1 cup grated celery
• 1 whole Large Red Onion, Diced
• 2 pounds Ground Beef
• 2 Tablespoons Dried Oregano
• 2 Tablespoons Dried Basil Flakes
• 1 can (6 ounce) tomato paste
• 5 cloves garlic, minced
• 1 cup (to 2 Cups) red wine
• 2 tablespoons worcestershire
• 2 cans (28 Ounce) tomatoes - sauce, puree, crushed, a combination... whatever you want
• 1 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 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.