Sunday, April 25, 2010

Bolognese & Homemade Pasta

OK, so it's been FOREVER since I've posted. It's not that I haven't been cooking, it's just that I haven't been taking the time to record the experience. However, I decided to come back with a big splash... Pastor Ryan's Bolognese. I got this recipe from one of my favorite blogs -- Pioneer Woman. It is an AMAZING recipe and it makes a ton.

Tuesday night I made it and also made some homemade pasta to serve it over. The combination was killer. The freshness of homemade pasta is so refreshing and really supported the robustness of the Bolognese sauce. Friday, I recycled the leftover sauce into lasagna, yum.


Ryan’s Bolognese

1 1/2 cups grated carrots
1 large red onion, diced
1/2 cup olive oil
2 pounds ground beef (I used 1 lb ground beef and 1 lb sausage - delicious)
2 tablespoons oregano flakes
2 tablespoons dried basil flakes
1 6-ounce can tomato paste
5 cloves garlic, minced
1 to 2 cups red wine (I don't drink wine so I used beef broth instead and it works great)
2 tablespoons Worcestershire
2 28-ounce cans whole tomatoes
1 cup milk
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, 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.

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