Oatmeal is used here in place of pecans, making it identical to pecan pie. The oatmeal bakes into a crust that is chewy and ‘nutty’ on top.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 40 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- ½ pound ground beef
- ½ cup red wine
- ½ cup milk
- 1 pinch ground nutmeg
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon white sugar
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.
- Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.
- For a little something extra, you can also add 3 or 4 slices of chopped bacon with the onions, carrots, celery and garlic.
- If you don’t use or drink red wine, just substitute grape juice or cranberry pomegranate juice – I’ve done both with outstanding results.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 6 g |
| Protein | 15 g |
| Saturated Fat | 8 g |
| Sodium | 332 mg |
| Sugars | 8 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I increased the ground beef to one pound & followed the rest of the recipe as written. I found it was far too sweet though, so I may omit the sugar next time.
Delicious!
This is a great sauce. I have made it quite a few times and always is a pleaser.
Omg this is so much better than my normal recipe! Only thing I changed was fresh oregano and fresh basil. Everything else was as specified. Seriously, so good.
I made this recipe as stated and it tasted so bitter. I then added extra oregano and fresh basil,
Yumm!
This is wonderful sauce! I did use both 1/2 lb ground beef and about 1/2 lb Johnsonville Italian Sausage. I only had non fat milk so I decided to use cream instead of milk and I am glad I did. Very nice, indeed. Thank you Valerie.
Just so so. Flavor was good, but the recipe was a little more trouble than the finished product ended up. The canned tomatoes cooked down and the remaining peels were an unappealing texture in the sauce.
OK but it needed something, just not sure what.
This was a nice sauce that the whole family enjoyed. We like a meatier sauce so I doubled the meat. Very good recipe that I will keep using.
This sauce is excellent ! I’ve made it twice and it gets better each time.
I would rate this 6 stars if I could. I made it exactly like the recipe except I used ground turkey instead of beef. When it was finished I took my submersion blender and used it to just make it a little thicker. It was the best bolognese sauce I have ever tasted. 5 STARS FOR VALERIE!