Easy Pasta Bolognese

By Joelene

Ingredients

• 1 medium carrot, grated
• 1 clove(s) garlic
• 1 can(s) (28 oz) whole plum tomatoes
• 3 tablespoon(s) olive oil
• Kosher salt and pepper
• 1 pound(s) pasta
• 1 stalk(s) celery, finely chopped
• 1 onion, finely chopped
• 3/4 pound(s) lean ground beef
• 1/2 cup(s) dry white wine
• 1/4 cup(s) heavy cream
• 1/2 cup(s) fresh flat-leaf parsley, chopped
• 1 tablespoon(s) chopped fresh oregano

Preparation

Step 1

Pulse the carrot and garlic in a food processor until the garlic is finely chopped. Add the tomatoes and their juices, 2 Tbsp oil and 1/4 tsp each salt and pepper and pulse until finely chopped.
Transfer the tomato mixture to a medium saucepan and simmer until thickened, 20 to 25 minutes.
Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.
While the pasta is cooking, heat the remaining Tbsp oil in a large skillet over medium heat. Add the celery and onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, about 4 minutes. Add the wine and bring to a simmer.
Stir the tomato sauce and cream into the meat mixture and simmer until thickened, about 3 minutes. Stir in the parsley and oregano. Toss the pasta with the sauce.