Bolognese Sauce

By claudiag

Ingredients

• Sauce Bolognese
• 1 poundground beef (85% lean)
• 1 cupdiced onion
• 1 tablespoonminced garlic
• 1 carrot, shredded
• 1 tablespoondried oregano
• 1 teaspoongarlic powder
• 1 bay leaf
• salt and ground black pepper to taste
• 42 ouncescanned crushed tomatoes (such as San Marzano®)
• 2 cupswater
• 1 tablespoonbutter
• 1/2 cupgrated Parmesan cheese, plus extra for serving

Details

Adapted from allrecipes.com

Preparation

Step 1

3.Heat a large skillet over high heat. Stir in the beef, onion, garlic, and carrots. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the oregano, garlic powder, bay leaf, salt, and black 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. Pour all but 2 cups of the sauce in an airtight container and freeze for future use.
4.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook until the pasta floats to the top, 4 to 5 minutes; drain.
5.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.