Ragù alla Bolognese

Adapted via the Pioneer Woman
Serves: 7 to 8

♦ 1/2 cup olive oil
♦ 1-1/2 cup finely grated carrots
♦ 1 large red onion, minced
♦ 1 1/2 pounds ground beef
♦ 2 links hot Italian sausage, casings removed
♦ 2 tbsp dried oregano
♦ 2 tbsp dried basil flakes
♦ 1 (6-oz) can tomato paste
♦ 5 cloves garlic, minced
♦ 2 to 3 cups red wine
♦ 2 tbsp Worcestershire sauce
♦ 2 (28-oz) cans whole peeled tomatoes
♦ 1 cup whole milk
♦ salt and pepper, to taste

♦ 1 1/2 pounds cooked tagliatelle or spaghetti
♦ 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. Push the carrots and onions to the sides of the pan to make a well in the center, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture. Make another well, and add the sausage. Once browned, stir into the mixture.

Add the oregano and basil. Make another well, and add tomato paste to let it heat. Add the 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, mashing with the back of your spoon. Finally, pour in milk, stir, and let simmer for 2 to 3 hours.

Serve with pasta and a generous sprinkling of Parmesan cheese.

To read more about this dish and my musical pairing, click HERE.

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