If there's something more awesome than working from home, its working from home in THIS. How sexy is that? I'm sure my husband would be thrilled if he came home to me in this pink monstrosity every day. It even comes with socks!
Anyway, lucky for him he usually comes home to me in something slightly less ridiculous, and usually with something tasty simmering on the stove. Friday it was homemade bolognese sauce. Smelled so good he even overlooked the fact that I would deign to put carrots in a pasta dish. I probably should have halved this bad boy, though, because it made a boat-ton of sauce. We'll have leftovers for years.
Found this on Pioneer Woman's site, and I adapted it a bit to my liking but also based on what I had in the pantry. It turned out great...hearty without being to heavy, and even relatively healthy. As healthy as a meat sauce served over pasta can be, I guess.
Beef Bolognese over Rigatoni
Source: Adapted from Pioneer Woman
1/2 cup Olive Oil (I used less)
1-1/2 cup Grated Carrots (I used 1/2 grated, 1/2 diced)
1 whole Large Red Onion, Diced
2 pounds Ground Beef (I used 1 1/2 lbs beef and 1/2 pound ground chicken breast)
2 Tablespoons Dried Oregano (I used fresh)
2 Tablespoons Dried Basil Flakes (I used Italian Seasoning Mix)
1 can (6 Ounce) Tomato Paste
5 cloves Garlic, Minced
1 cup (to 2 Cups) Red Wine (I used 2. Of course.)
2 Tablespoons Worcestershire
2 cans (28 Ounce) Whole Tomatoes
1 cup Milk (I used skim)
Salt And Pepper, to taste
Fresh Parmesan Cheese (I added a bunch of grated parm to the sauce)
Heat oil in a large Dutch oven or skillet over medium heat. Add carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground meat. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.
Throw in oregano and basil. 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.