BOLOGNESE SAUCE

By shelle

Ingredients

• 1 POUND GROUND BEEF
• 1 CUP DICED ONION
• 1 TABLESPOON MINCED GARLIC
• 1 CARROT, SHREDDED
• 1 TABLESPOON DRIED OREGANO
• 1 TEASPOON GARLIC POWDER
• 1 BAY LEAF
• SALT AND GROUND BLACK PEPPER TO TASTE
• 48 OUNCES CANNED CRUSHED TOMATOES
• 2 CUPS WATER
• 8 TO 10 OUNCES DRIED OR FRESH PASTA
• 1 TABLESPOON BUTTER
• 1/2 CUP GRATED PARMESAN CHEESE, PLUS EXTRA FOR SERVING

Preparation

Step 1

1. HEAT A LARGE SKILLET OVER HIGH HEAT. sTIR IN THE BEEF, ONION, GARLIC, AND CARROT. cOOK AND STIR UNTIL THE BEEF IS CRUMBLY, EVENLY BROWNED AND NO LONGER PINK. DRAIN AND DISCARDAY N EXCESS GREASE. STIR IN THE OREGANO, GARLIC POWDER, BAY LEAF, AND SALT AND PEPPER. ADD THE TOMATOES AND WATER. BRING TO BOIL, THEN REDUCE HEAT TO MEDIUM-LOW AND CONTINUE TO SIMMER FOR 1 TO 1 1/2 HOURS, COVERED. POUR ALL BUT 2 CUPS OF THE SAUCE IN AN AIRTIGHT CONTAINER AND FREEZE FOR FUTURE USE.
2. COOK PASTA ACCORDING TO PACKAGE INSTRUCTIONS AND DRAIN.
3. 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.