This is one of those recipes that always turns out fantastic and gets my family excited for dinner time. This is not a quick recipe, the longer it sits on the stove the better, so it's great for a weekend meal. I make it often for Sunday night dinner. I usually have enough left over to freeze a meal, just defrost it and heat it up in a saucepan when you are ready to have it again.
Adapted from The Pioneer Woman
Ingredients½ cups Olive Oil
3 Carrots, Grated or finely chopped
1 whole Large Red Onion, finely chopped
2 pounds Ground Beef or Meatloaf Mix
2 Tablespoons Dried Oregano
2 Tablespoons Dried Basil Flakes
1 can (6 Ounce) Tomato Paste
5 cloves Garlic, Minced
1 1/2 cups Red Wine2 Tablespoons Worcestershire
2 cans (28 Ounce) Whole Tomatoes (smoosh them with your hands as you add them to the sauce)
1 cup Milk
Salt And Pepper, to taste
Fresh Parmesan Cheese
1. Heat oil in a large Dutch oven or deep skillet over medium heat. Add carrots, onions and garlic and cook for a few minutes.
2. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown.
3. Throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine.
4. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat.
5. Make a well in the center of the mixture and add red wine. Stir together.
6. Add Worcestershire and stir.
7. Add canned tomatoes.
8. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—the longer the better.
Serve with pasta and a generous sprinkling of Parmesan cheese.