Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds lean or extra lean ground beef
- 1/2 cup grated carrot
- 1/2 cup yellow onion, minced
- 4 garlic cloves, minced
- 2 14oz cans petite diced tomatoes
- 2 14oz cans plain tomato sauce
- 1/4 cup chopped fresh basil (or 4 tsp dried)
- 2 TBS chopped fresh parsley (or 2 tsp dried)
- 1 tsp dried rosemary
- 3/4 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/2 tsp dried sage
- Salt and pepper, to taste
- Chicken broth (optional, used to thin sauce - about 1/2 cup)
- Sugar, optional
Instructions
- In a large saucepan, heat 1 TBS of the olive oil and brown the ground beef, using a wooden spatula to break it into small pieces as it cooks.
- Remove the beef into a separate bowl and drain all but about 1TBS of the fat in the pan.
- Add carrots and onion to the reserved fat until the onions are soft and translucent.
- Add the garlic at the very end of the saute.
- Stir in the cans of tomato sauce and diced tomatoes, the remaining olive oil, and all of the herbs and spices.
- Return the browned ground beef to the pot and stir.
- Simmer on low heat with the lid on slightly skewed for venting for 5 - 7 hours (it's worth the wait)
- At about 4 hours, if the sauce is still very thin, leave the lid off and continue simmering until it thickens up. If it's too thick, add small amounts of chicken broth to thin.
- Taste sauce and if it's too acidic, add sugar a teaspoon at a time until desired flavor has been reached.
- Serve over cooked pasta and top with grated Parmesan cheese.
- If you have lots leftover, cool to room temperature and freeze in an airtight container placed in a freezer bag. Use frozen sauce within four months.
- Prep Time: 20 mins
- Cook Time: 6 hours
