The Yolognese is delicious! I also love this over English muffins and Parmesan cheese.
- - 1 lb beef, pork, lamb
- - 3 yellow onions
- - 3 carrots, small dice
- - 6 celery stalks, small
- - 1 head toasted garlic, cloves only
- - 4 oz tomato paste
- - 8 oz red dry wine
- - 4 qt MaryNara
- - 4 - 6 oz Infused Olive Oil
- - 4 oz butter
- - 2 Tbsp dried basil, oregano, thyme
Let’s get cooking!
To begin this wonderful dish you will want to have all of your goodies chopped and ready to go. Grab a large stock pot and heat oil to medium heat.
Once you see a nice hue of oil start cooking off all of your veggies minus the garlic.
Cook for about 10 - 12 minutes and add the garlic.
After 2 more minutes you will want to add your tomato paste and cook for an additional 2 minutes.
Now add your red wine and cook down for 8-10 minutes.
Add your Marynara and bring to a simmer.
Now you can crumble in your meat and put a lid on it.
Cook on medium to medium low for 40 minutes to an hour, stirring every 10 minutes to break up the meat.
Finish the dish with a hint of CannaCream and CannaButter. Enjoy!