Ryan’s Bolognese

I have collected a couple bolognese recipes over the past couple years but never made one. This recipe from the Pioneer Woman's blog looked simple and it really was. It also tasted great. Next time I make it I will add red pepper flakes. I like my Italian food a little spicy. I halved the recipe and I was able to freeze what we didn't eat for another night. So the recipe below would probably feed at least 8 people. This is a Pastor Ryan recipe and I think he knows my husband because all of his recipes Mike loves.

Source: Pioneer Woman

1 1/2 cups grated carrots
1 large red onion, diced
1/2 cup olive oil
2 pounds ground beef
2 tablespoons oregano flakes
2 tablespoons dried basil flakes
1 6-ounce can tomato paste
5 cloves garlic, minced
1 to 2 cups red wine
2 tablespoons Worcestershire
salt
pepper
2 28-ounce cans whole tomatoes
1 cup milk
Fresh Parmesan cheese

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, 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.