Monday, May 12, 2014

Pepperoni Bolognese Sauce

We're still waiting for Spring but I won't complain since I saw what Wyoming got hit with yesterday.  This creamy sauce has the little spicy bites of pepperoni that are sure to impress all you make it for.  Plus there's enough to freeze for easy future weeknight dinners.






Pepperoni Bolognese Sauce

1# ground beef
3 oz pepperoni, diced
1 tbsp extra virgin olive oil
1/2 onion, minced
3 cloves garlic, minced
2 large carrots, grated
1 tbsp celery flakes or 1 stalk diced
6 oz tomato paste
28 oz crushed tomatoes
1 cup mushrooms, sliced (optional)
1 tsp oregano
1/2 tsp crushed red pepper flakes
2 cups chicken broth
1 cup milk
1/2 cup red wine (optional)
Salt and freshly ground pepper to taste

Heat olive oil and add in carrots and onions to gently soften.  After a few minutes, add in garlic and ground beef.  Cook the diced pepperoni in a separate pan and drain off all the grease.  Stir in tomato paste and tomatoes into the cooked ground beef.  Pour in chicken broth and milk.  Add in spices and let simmer for at least a half hour to 4 hours if you feel like.