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.
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
Toss in onions and garlic.
Bring to a boil so the alcohol cooks off.
Throw them into the mix.
In another pan, pour in remaining tablespoon of olive oil.
Season with a pinch or two each of salt and garlic powder.
When vegetables are tender and slightly golden, add crushed tomatoes.
Transfer fully cooked beef into the sauce.
Season with 1 teaspoon kosher salt and a pinch (or two!) of cayenne pepper.
Mix in parmesan.
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