Ingredients

• 450 gr. oksefars
• 2 ds hakket tomater
• 1 spsk tomat purée 
• 1 mellemstor løg, fint hakket
• 1 mellemstor gulerod, fint hakket
• 2 fed hvidløg, pureret
• 1 Tsk. tørrede oregano
• ½ dl rødvin Merlot
• 1 spsk Worcestershire Sauce
• 80 ml mælk
• Salt og frisk kværnet peber, efter smag
• Olive olie til tilberedning.

• Forbered grønsagerne: Hak Løg og Gulerod fint. Purer hvidløg.
  
  
• Steg oksefars: Opvarm en smule oliven olie, i en stor pande ved medium varme. Tilsæt farsen, del det i små stykker og steg det til den er brunet, smag til med salt og peber.
• until browned. Season with salt and pepper.
• Sauté the Vegetables: Push the beef to one side of the pan. Add the chopped onion and carrot to the other side and sauté until they soften.
• Add the minced garlic and cook for another minute until fragrant.
• Deglaze with Wine: Pour in the red Merlot wine and let it simmer, scraping up any browned bits from the bottom of the pan.
• Add Tomatoes and Seasonings: Stir in the chopped tomatoes, tomato purée, dried oregano, and Worcestershire sauce.
• Bring the mixture to a simmer.
• Simmer the Sauce: Reduce the heat and let the sauce simmer gently for about 20-30 minutes, allowing the flavors to meld together.
• Finish with Milk: Pour in the whole milk and stir through. Continue to simmer for another 10 minutes.
• Adjust Seasoning: Taste and adjust the seasoning with additional salt and pepper as needed.
• Serve the Bolognese sauce over cooked pasta, such as spaghetti or tagliatelle.
• Garnish with grated Parmesan cheese and fresh basil if desired.