Monday, July 12, 2010

Many thanks to Pioneer Woman!

Oh, Pioneer Woman, you are eternally amazing. You find and/or create the most wonderful recipes and I am forever grateful!
Today I am using the Ryan's Bolgonese Sauce that she raved about. She was oh, so right.
Guest starring in this post is the kitchen of my good friends David and Meredith. Thanks so much, guys!

Mmm just think, these ingredients are going to create amazingness in just a little while!

I improvised and used shallots instead of red onion since the onion I purchased went moldy in 3 days. (Side note: who knew onions got moldy?) I also used butter since I forgot to bring olive oil.

I cheated and purchased a bag of grated carrots because a. it's so easy and b. it's wayyyy less messy!

Browning the ground beef. Delicious, raised by a family friend, locally butchered ground beef!

Post-tomato paste. The carrots looked like unmelted cheese to me at this point.

Adding the red wine. This added an amazing depth of flavor to the sauce. Such a good ingredient.

Letting the flavors meld. Mmm mmm good!

A better picture with less steam.

After adding the garlic and Worcestershire sauce. Oh my gosh, it smelled amazing!

Added some Parmesan cheese which made it even more delicious.

Amazing! God bless you, Pioneer Woman and Pioneer Woman's friend Ryan!

Here's the dirty details:

1/2 cups olive oil
1 1/2 cups grated carrots
1 whole large red onion, chopped (Like I said, I used shallots. About 3, I think)
2 pounds ground beef
2 Tbsp dried oregano
2 Tbsp dried basil flakes
6 oz tomato paste
5 cloves garlic, minced (Trust me, this is the just-right amount.)
1-2 cups red wine (I used 1 1/2 ish)
2 Tbsp Worcestershire sauce
28 oz canned whole tomatoes
1 cup milk
salt and pepper, to taste
fresh Parmesan cheese

1. Heat oil in a large Dutch oven or skillet over medium heat. Add carrots and onions and cook for a few minutes. Add the ground beef and cook until brown.
2. Add oregano and basil. After ground beef is mostly browned, add tomato paste and heat through. Add garlic and stir to combine.
3. Add red wine and Worcestershire and stir. Add tomatoes and milk, letting simmer 30 minutes-2 hours. Serve with pasta and Parmesan.

I made it with penne which is kind of weird, but it was what I had on hand. I didn't let it simmer very much longer than 30 minutes, but the longer the better with this, I think. Bon appetit!

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