Bolognese Pasta
(courtesy of Annika Sörenstam, professional golfer. Serves 4)

1 pound ground beef
1 yellow onion, chopped
1 carrot, chopped into small pieces
1 28-ounce can tomatoes, stewed or crushed
1 teaspoon soy sauce
3 tablespoons milk
1 cup beef stock
1 teaspoon oregano
1 teaspoon basil
¼ cup half and half
1 pinch of pepper

Pasta of your choice (spaghetti recommended)

Parmesan cheese

Start by browning the ground beef. Add a pinch of pepper to flavor the meat. When finished browning, put beef on paper towels to absorb the grease.

Slowly sauté chopped onions until golden brown. Add chopped carrots and blend together. Add browned beef and milk to thicken. Add beef stock and soy sauce. Pour in canned tomatoes and let simmer for 1 hour. If using dried oregano and basil, add them before simmering. If using fresh herbs, add them at the end. When you are ready to serve, stir in half and half to make it a little creamy and add flavor.




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