With a few modest adjustments to the ingredients and proportions, this deceptively straightforward recipe for buttermilk biscuits may be made in a myriad of various ways. My favorite is this one since it is crunchy in the appropriate places, chewy but not rough, and flaky but not dry. Each golden-brown buttermilk biscuit has several flaky layers thanks to ice-cold butter and some extra folding of the dough.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs 30 mins |
| Total Time: | 4 hrs 45 mins |
| Servings: | 8 |
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped baby carrots
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1 ½ cups whole milk, divided
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ¼ cup grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add carrots, onion, and garlic; sauté until tender, about 10 minutes. Add ground beef; cook and stir, breaking up the meat as it cooks, until browned, 5 to 7 minutes. Drain off excess fat from the skillet.
- Pour in 1 cup milk and bring to a simmer. Reduce the heat to medium-low and simmer until milk is absorbed, about 15 minutes.
- Transfer beef mixture to a slow cooker and set to High. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and red pepper flakes. Cover and cook for 2 hours. Stir in remaining 1/2 cup milk and Parmesan cheese until well combined; continue to cook for 2 more hours.
- You can use a beef, pork, and veal meatloaf mix instead of the ground beef if you prefer.
- Please note the differences in cooking instructions when following the magazine version of this recipe.
Nutrition Facts
| Calories | 245 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 547 mg |
| Sugars | 7 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Love this bolognese sauce. Definitely will make again.
I have made this recipe several times. It’s my favorite bolognese. Very easy to make and tastes great! Love serving it over pappardelle.
This was worth the extra trouble! I am temporarily disabled and can’t stand up very long but the recipe looked so good that I had to ty it. I used my small chopper to chop up the carrots and added 1/2 a cup of chopped celery. I was a bit leery of using milk with ground beef but the sauce was so rich and had a wonderful texture that I’ll be making this again. Since I live alone, I’ll freeze some of it. Thank you for sharing this great recipe.
Just wonderful. Rich, decadent and unctuous! Worth the time and effort.
Needs celery?
This is an excellent bolognese. The only thing I changed is I added a splash of bold red wine at the end. And I also added a small parmesan rind. I served it on tagliatelle instead of rigatoni.
Great and easy to follow recipe. It was thick and rich and had a very smooth taste. One of the best I’ve had!
No changes. Everyone loved it, one of the grandchildren had three helpings.
Yum, but I added a little too much pepper.
This was a very flavorful rich sauce. I did add 1/2 pound sweet Italian sausage and one extra garlic clove. Easy to make. Delicious.
Absolutely incredible! I added 2 cups petit diced mushrooms in addition to the other ingredients and my kids never knew it! They were amazed it was homemade! Truly a keeper of a recipe.
Even though my grandma and mom claimed THE BEST marinara sauce this side of heaven, this recipe has become my go to! Love the addition of carrots and milk! I also add a splash of red wine for goodness sake!!
Really good. I used venison and Italian sausage and subbed heavy cream with red wine for milk (as this is better with venison). Great – nice and thick!
This was SO GOOD! We loved it. My prep took longer than 20 minutes (I am no Chopped champion) but it sure was worth every minute. Would not change a thing. The recipe is perfect as is.
I thought this was very good I just know I dont pancetta which is okay because I think the other meats bring enough flavor next time I wish try bacon as the pancetta never crisped up enough for my liking
Excellent recipe! My husband really liked it.
I’ve made this many times now. Never change a thing. It’s delicious every time! Thx for an awesome recipe!
Delicious! Made it exactly as the recipe said!
I have been making this for years with the meat noted and crushed sausage. It is a wonderful recipe. Thank you so much.
This sauce is thick and has a deep rich flavor. To save time and get the sauce simmering in the crock pot more quickly, I cooked the carrots and onions in the oil in one pan while browning the meat then simmering it with the milk in a second pan.
1/26/20 – My first time making this sauce, was super easy and smells amazing. I didn’t cut up my carrots small enough so next time I’d probably puree them after cooking so it’s more “saucy” and less chunky but my step-son liked it and said the chunks were fine! Overall a good recipe that I would make again! Made 3 good servings for dinner and I froze the other half for another day. Update 3/25/20 – defrosted and served the leftover with pasta, delicious and fresh as the day I made it!