Bolognese Sauce

I haven't felt like cooking in months but after hearing a ton of complaints. I decided it was time to get my head in the game and come up with some new yummy recipes. Everyone loved this recipe. It's very easy to make but it does take a long time to cook on the stove. It makes a ton, so I divided it up into freezer bags for future meals. I served this sauce over Penne Noodles. Everyone loved it!

Sauce Bolognese

1 pound ground beef (85% lean)

1 cup diced onion

1 tablespoon minced garlic

1 carrot, shredded (half a bag of baby carrots)                                                   

• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 bay leaf
• salt and ground black pepper to taste
• 42 ounces canned crushed tomatoes (such as San Marzano®)
• 2 cups water
• 1 tablespoon butter
• 1/2 cup grated Parmesan cheese, plus extra for serving

        

1. 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.
2. 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.
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.