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Sunday Ground Beef Marinara
Andre Lewis

Sunday Ground Beef Marinara

A long tomato simmer makes basic ground beef sauce taste like more work than it costs. Carrot softens the acidity and almost disappears. One pot coats a pound and a half of spaghetti for ten servings, with enough sauce to keep leftovers from drying out.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 lbs 90-percent lean ground beef
  • 1 1/2 cups diced yellow onion
  • 1 cup finely grated carrots
  • 4 cloves garlic minced
  • 56 oz canned whole peeled tomatoes crushed by hand
  • 15 oz canned tomato sauce
  • 2 tbsp tomato paste
  • 2 tsp dried oregano
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 lbs dry spaghetti
  • 1 cup finely grated Parmesan cheese

Method
 

  1. Brown the beef and onion for 9 minutes until the beef reaches 160°F, drain the fat, and stir in the carrots, garlic and tomato paste for 2 minutes.
  2. Transfer to a 6-quart crockpot and add the tomatoes, tomato sauce, oregano, salt and pepper.
  3. Cover and cook on low for 6 to 7 hours until the sauce is thick and the carrot has softened into it.
  4. Cook the spaghetti separately until al dente and drain it.
  5. Divide the pasta among 10 bowls, spoon over the sauce, and divide the Parmesan evenly.