1 ½ lbs heirloom tomatoes, halved
6 carrots (yes, we love our carrots!)
1 small yellow onion, halved
4 cloves garlic, minced
1 lb ground beef (optional)
1 cup red wine
½ cup tomato paste
1 cup bone broth, plus more to achieve desired consistency
1 cup basil, plus more for garnishing
5 oz crème fraiche
½ cup grated parmesan
Salt and pepper, to taste
Preheat oven to 375 degrees F.
Add tomatoes, carrots, and onion halves to a rimmed sheet pan lined with If You Care Parchment Paper, drizzle with olive oil and season with salt and pepper. Roast for 1 hour.
Place roasted veggies and any juices in a large pot, then add garlic and ground beef, if you would like, and stir until browned.
Stir in red wine, tomato paste and bone broth, basil, bring to a boil, then allow to simmer for a half hour (or more if you have the time).
10 minutes before serving, add the crème fraiche, parmesan and season to taste with salt and pepper.
Garnish with more basil and drizzle with olive oil, then serve with fresh spaghetti and some crusty bread.