- 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
1/2 ts salt
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
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 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/