- Main Course
- Rotini, penne, rigatoni, or similar pastas meant for meat sauces. Parmesan.
- Rich meat sauce in an hour
- Modified from a classic bolognese sauce and shortened because I have a problem with cooking things more than an hour before dinner time
- large pot
3 TB unsalted butterMelt butter in pot over medium heat. Add onion, carrot, and celery seed and saute until softened, about 5 to 7 minutes. Add beef and brown, breaking apart, until no longer pink. Reduce heat.
1/2 medium white onion, diced
1 medium carrot, diced
1/2 ts celery seed
1 lb ground beef
1 cup milk (preferably whole, but 2% works too)
1 cup red wine
2 cans (8 oz each) tomato sauce, one with no salt added, other with salt added
1/2 ts salt
Stir in milk and cook until milk is evaporated and only rendered fat remains, about 10-15 minutes. Stir in wine and cook until wine is evaporated, about 10-15 minutes.
Stir in tomato sauce and salt and reduce to a low simmer. Allow to simmer for 20 minutes or more, stirring occasionally. Season to taste. Serve atop pasta meant for meat sauce.
- Severely modified from: https://atkfamily.com/recipes/pasta-with-classic-bolognese-sauce/