Beef Bolognese

Heat a large, deep skillet over medium high heat and drizzle with olive oil. Stir in onions, garlic and carrots along with a pinch of salt and pepper. Sauté until veggies are tender, about 6-7 minutes.

Add sirloin to the pan along with a pinch of salt and pepper then begin breaking up with a wooden spoon. Sprinkle in the rosemary and oregano then continue cooking until beef is browned almost to the point of forming a crust.

Stir in tomato paste and heat until fragrant, about 45 seconds before stirring in the Captûre Merlot to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Add broth to the pan and stir well then add in the whole peeled tomatoes. Using scissors, carefully begin breaking down the tomatoes in to bite-sized chunks. Bring pan to a boil then reduce heat to low. Season with a pinch more salt and pepper then simmer for 20 minutes before serving over cooked pasta. Garnish with cheese and basil if you wish. Serve over pasta if you wish.