Recipe Purge, #3! This one is from an ad I received trying to lure me into another magazine subscription. Ha! If they only knew my magazine pile and my husband’s frustration of said magazine pile, they would know I’m not about to commit to another magazine. I don’t think.
*Edit: I am making this tonight and it smells so good! I have modified a bit by adding red wine and reducing the water. Also some modifications at the end. I would say adding the parm cheese and butter to the sauce is optional. I liked it better before this addition. Next time we will skip this step. We made a pound of pasta with 4 cups of sauce (and froze 5 cups of sauce). I think it could use a little more sauce; next time I’ll freeze less. Otherwise delicious!
- 1 pound ground beef (85% lean)
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 carrot, shredded
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 bay leaf
- salt & ground black pepper to taste
- 42 ounces canned crushed tomatoes
- ½ cup red wine
- 1¾ cups water
- 8 to 10 ounces dried or fresh pasta
- 1 tablespoon butter (optional)
- ½ cup grated Parmesan cheese (optional), plus extra for serving.
Heat a large skillet (or large covered pot) over high heat. Stir in the beef, onion, garlic, and carrot. (If not using nonstick cookware, add 2 tablespoons EVOO when browning meat.) Cook and stir until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spices. Add the tomatoes, wine, and water. Bring to a boil, then reduce heat to medium-low, cover, and continue to simmer for 1 to 1½ hours. Discard bay leaf. Pour all but 2 cups of the sauce in an airtight container and freeze for future use. (total yield will be about 8 – 9 cups)
Cook pasta according to package directions and drain.
If desired, stir butter and Parmesan cheese into reserved 2 cups of sauce over medium heat.
Stir noodles into sauce, and toss until pasta is well coated. Serve in large bowls with more Parmesan cheese.