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Pastor Ryan’s Bolognese Sauce

4.64 Mitt(s) 14 Rating(s)14 votes, average: 4.64 out of 514 votes, average: 4.64 out of 514 votes, average: 4.64 out of 514 votes, average: 4.64 out of 514 votes, average: 4.64 out of 5

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Level: Easy

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Description

This is Ryan’s version of a Bolognese sauce. It was totally delicious. I’m guesstimating the quantities of the ingredients, but that’s part of the deliciousness. Make it all your own, upping or decreasing ingredients to suit your needs.

Ingredients

  • ½ cups Olive Oil
  • 1-½ 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

Preparation

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 don’t, it’s 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 hours—however long you need.

Serve with pasta and a generous sprinkling of Parmesan cheese.

7 Comments

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on 10.13.2010

My first time too for using red wine in sauce and I think it made all the difference in this amazing recipe. I know better now. Unbelievably good.

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stripytail on 10.13.2010

This was the first time I used wine in sauce, and from now on, there will always be red wine in my sauce. So. Good.

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foxieroxie on 8.19.2010

This dish was fantastic – made it for 2 and have plenty left over and I’m super excited about that. My modifications: I used ground low-fat turkey instead of beef, added two chopped celery stalks, and simmered with 3 bay leaves and 5 red chiles for a little kick (remove before serving). I may have added a touch more basil & oregano too ;)

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jennhughes on 3.20.2010

I have made this sauce on several occasions and it is delicious every time! Thanks Pastor Ryan!

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Beth S on 3.15.2010

I absolutely love this recipe. I’ve made it several times now. It is one of my fav go to recipes. Goes great with any pasta and tastes even better the next day.

14 Reviews

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Deanna F on 1.17.2014

This was my first attempt at making my own sauce (with homemade spaghetti noodles too). Very tasty!

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bibliophile42 on 8.5.2012

Absolutely wonderful! I’ve made it a dozen times and it’s my go-to pasta sauce recipe. I sometimes substitute Italian sausage for some or all of the ground beef. This is also the sauce I use when I make homemade lasagna. I make homemade noodles (see Pastor Ryan recipe if you’ve never made them before – super easy), roll out the sheets of pasta, and layer the raw noodles with this sauce and whatever chopped vegetables I have on hand. Carrots, zucchini, yellow squash, spinach, eggplant, even broccoli once. I smear ricotta cheese mixed with egg on the noodles before putting them in the pan. Top it all with some mozzarella and bake!

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Sarah on 12.5.2011

This was so delicious! I used new york style italian sausage from a local butcher instead of ground beef, but otherwise followed the recipe exactly! So so good :)

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KaraInOz on 9.24.2011

This is a wonderful sauce. I don’t need any pasta, just gimme a spoon!
I used fresh tomatoes, as it seems like I have an abundance of them right now, and simmered for about 2 hours. They broke down perfectly, and the meat is incredibly tender. The whole thing is delicious!

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OhSweetJenny on 5.9.2011

Very good recipe; I’ve made it exactly as written, and also sometimes with variation. For instance, once or twice didn’t have red wine that I was willing to use, so used beer: came out awesome (had a great flavor for making a Sloppy Joe- type sandwiches with the leftovers). I’ve also subsituted half of the ground beef with ground Italian sausage at times.

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