That’s SO Jenn’s Bolognese Sauce

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We stayed at our friends Ivonne and Jed’s house over the weekend, and as a parting gift they sent us home with a pound of fresh, grass-fed beef. Jed’s buddy owns a cow farm in Vermont, so we knew it came right from the source without any artificial additives. I think that was a pretty even trade: pumpkin chocolate blondies for good quality meat?

Hubby requested I make a bolognese sauce, and unlike last time, he wanted veggies mixed in. So I stirred up a hearty gravy

full of sautéed onions, garlic, carrots and mushrooms, then loaded it with grated parmesan cheese for that added layer of saltiness that keeps us wanting more.

I actually saw him drink the sauce when he finished his bowl. But don’t tell him I said anything.

Ingredients:

1 lb ground beef

1 (28 oz.) can crushed tomatoes with Italian herbs

1/4 cup white cooking wine

1/2 yellow onion

2 cloves garlic

1/2 cup chopped carrots (About 15 baby carrots)

4 oz. mushrooms

2 tablespoons olive oil, divided

1 teaspoon kosher salt + more to taste

Pinch cayenne pepper to taste

A couple pinches of garlic powder to taste

Instructions:

Chop garlic.

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And onion.

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Add one tablespoon olive oil to your pan.

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Toss in onions and garlic.

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Add diced carrots.
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Saute over medium heat, then deglaze the pan with white wine.

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Bring to a boil so the alcohol cooks off.

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Chop mushrooms.

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Throw them into the mix.

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In another pan, pour in remaining tablespoon of olive oil.

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Place ground beef in the pan and brown over medium heat.

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Season with a pinch or two each of salt and garlic powder.

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When vegetables are tender and slightly golden, add crushed tomatoes.

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Transfer fully cooked beef into the sauce.IMG_1741

Season with 1 teaspoon kosher salt and a pinch (or two!) of cayenne pepper.

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Mix in parmesan.
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Eat and enjoy over pasta of your choice!
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…….
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