This sauce is delicious and easy, and, served over pasta with cheese, is the kind of meal I crave on a cold winter night.
adapted from The Pioneer Woman
1/4 cup olive oil
1 cup carrots, grated
1 onion, diced
1 pound ground beef
1 Tbsp. dried oregano
1 Tbsp. dried basil
4 Tbsp. tomato paste
2 cloves garlic, minced
1/2 cup vegetable or chicken stock
1 Tbsp. Worcestershire or soy sauce
1 can (28 ounce) whole tomatoes
1/2 cup milk, optional
salt and pepper, to taste
freshly grated Parmesan or Romano Pecorino 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, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.
Add oregano and basil. 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 stock. Stir together. Add Worcestershire or soy sauce and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes, up to 2 hours.
Serve with pasta and Parmesan or Romano Pecorino cheese.