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Categories:
olive oil carrots red onion ground beef oregano tomato paste garlic red wine Worcestershire tomatoes milk salt Parmesan cheese
Viewed: 124 - Published at: a year agoIngredients
- 1/2 cups Olive Oil
- 1- 1/2 cup Grated Carrots
- 1 whole Large Red Onion, Diced
- 2 pounds Ground Beef
- 2 Tablespoons Dried Oregano
- 2 Tablespoons Dried Basil Flakes
- 1 can (6 Ounce) Tomato Paste
- 5 cloves Garlic, Minced
- 1 cup (to 2 Cups) Red Wine
- 2 Tablespoons Worcestershire
- 2 cans (28 Ounce) Whole Tomatoes
- 1 cup Milk
- Salt And Pepper, to taste
- Fresh Parmesan Cheese
Method
- Heat oil in a large Dutch oven or skillet over medium heat.
- Add grated carrots and onions and cook for a few minutes.
- Make a well in the center of the mixture, and then add in the ground beef.
- Cook for a few minutes until brown, gradually stirring it into the carrot mixture.
- Throw in oregano and basil.
- Use fresh if you have it; if you dont, its fine.
- 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 hourshowever long you need.
- Serve with pasta and a generous sprinkling of Parmesan cheese.
