Monday, October 11, 2010
homemade bolognese sauce recipe (gluten free as well)
This is my new favorite bolognese sauce. I got it off of The Pioneer Woman site. She had a guest cook on about a year and a half ago and he made this. It is also his picture as when I made it today I didn't know I would be blogging about it and didn't take a picture. :)
I love it in lasagna as it stands up really well. It doesn't get runny and leaves a piece of lasagna looking good. It also tastes better and I know what is in it, completely healthy and gluten free.
Hope you try it and find it is just what you have been looking for. O, and it has a hidden veggie for those of you with kids.
Ryan's Bolognese Sauce
■½ cups Olive Oil
■1-½ cup Grated Carrots
■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---------I use cranberry juice and still love the taste
■2 Tablespoons Worcestershire
■2 cans (28 Ounce) Whole Tomatoes
■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 (or cranberry juice). 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.