This is easy way to make great sauce for spaghetti or polenta, or use it to fill crepes, omelets or toasts, to stuff baked potato or hot dogs. Sometimes I add red wine, sometimes not, same with milk. Maybe it’s not classic bolognese sauce, but sure tasty tomato and beef combination.
I made it for Valentine’s Day dinner and serve with hot spaghetti and wilted spinach. Oh, it was complete meal and we didn’t ask for any additions.
1 lb. ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 medium carrot. finely chopped
1 (14 oz.) can chopped tomatoes
1 (8 oz.) can tomato sauce
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. ground cinnamon
1 bay leaf
salt and black pepper
1/2 cup milk (I used 2%)
Cook beef in large skillet until browned. Put in slow cooker, add onion, garlic, carrot, tomatoes and tomato sauce, seasons and mix well.
Cover and cook on low for 4 hours, add milk, mix well and cook for 4 hour more. Remove and discard bay leaf. Serve hot.
Whole recipe is about 850 calories.