Hearty Meat Sauce
Season beef with dried herbs, and simmer it low and slow with tomatoes until the flavors meld to perfection. Dovetailing Tip: Cook an additional pound of ground beef to be used day 5 in Super nachos.
Yield: makes about 8 cups
Serving size: 6
Calories per serving: 134
2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
1 small onion, chopped
1 carrot, finely chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2-28 ounces cans whole peeled tomatoes, coarsely crushed
1 1/2 teaspoons sugar
kosher salt and freshly ground black pepper
8 ounces ground beef
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 cup freshly grated parmesan, plus more for serving
hot cooked pasta for serving
Meanwhile, heat a large nonstick skillet over medium-high heat. Add the beef, oregano, rosemary and thyme. Sprinkle with salt and pepper. Cook the meat, breaking up with a wooden spoon, until it browns, about 5 minutes. Stir the meat into the sauce and continue to simmer, partially covered, stirring occasionally, until thickened and the flavors have blended, about 1 hour. Add a splash of water if the sauce becomes too thick. Stir the Parmesan into the sauce and adjust the seasoning with additional salt and pepper. Serve over hot pasta with extra cheese for topping.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.