Spaghetti with Meat Sauce – Italian Style
1/4 cup extra virgin olive oil, divided
1 1/2 lbs ground beef (85% or 90%) & other meats are good in addition to beef, like pork/sausage
1 medium carrot, finely grated
1/2 medium onion, finely diced
4 cloves garlic, finely minced
2 (28 oz) cans Cento Crushed tomatoes
1 sm can tomato paste or Cento tube
1/4 cup chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp dried rosemary, crushed
3/4 tsp dried thyme
1/2 tsp dried oregano
2 bay leaves
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
Dash of crushed red pepper
A pinch or 2 of sugar to taste if desired (carrots add sweetness; depends on the tomatoes)
Save pasta water for thinning sauce.
Romano and Parmesan cheese for serving
Saute carrot and onion in a couple tbsp of olive oil over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Add ground beef, stirring occasionally until browned.
Stir in 2 cans crushed tomatoes, tomato paste, remaining 3 tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, bay leaves, crushed red pepper flakes, salt and pepper.
Cook on low heat and simmer covered, 5 – 8 hours (minimum of 5 hours), stirring occasionally.Add pasta water to thin sauce to desired consistency.
Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.
Roasted garlic, like sweet butter
And I got to use my frozen herbs