By 
I’ve beefed up (pun intended!) my marinara recipe into a sort of Americanized version of ragù alla Bolognese. Can’t technically call this Bolognese, as it is lacking the requisite soffritto base, but like that classic Italian dish, this hearty meat sauce is perfect to partner with short pasta noodles or as part of the filling for lasagna and other pasta bakes. — H. Weal
INGREDIENTS
1 pound ground beef
1 medium (4 ounces) onion, minced
2 tablespoons minced fresh garlic (about 6 cloves)
5 cups crushed tomatoes
2 teaspoons kosher salt
2 teaspoons dried oregano
1 teaspoon ground black pepper
1/2 bunch (1 ounce) fresh parsley
TOOLS
large (12-inch) sauté pan [deep skillet], with lid
cooking spoon
measuring cups and spoons
cutting board
chef’s knife
METHOD
1. Combine beef, onion, and garlic in pan over medium-high heat. Sauté, stirring occasionally, until beef is no longer pink – about 6 minutes. Drain grease.
2. Add tomatoes, salt, oregano, and pepper. Stir well, then reduce heat to medium-low. Cover and simmer 50 minutes.
3. Chop parsley and add to sauce. Stir well.
NOTES & TIPS
• Use 90% lean ground beef or ground turkey to reduce the chance of grease puddles breaking the finished sauce.
• No fresh garlic? Use 2 teaspoons garlic powder.
• No fresh parsley? Use fresh basil, or substitute with 1 tablespoon dried parsley (or dried basil).
• This recipe is a great way to use up leftover fresh – or even mealy – tomatoes. Just chop ‘em up and throw ‘em in!
• This recipe makes a lot, but is great for small families or singles too, as it freezes well. Freeze in small batches – 2 cups or less – for quicker thawing later.
READY IN
1 hour
YIELD
2 quarts (sixteen 1/2 cup servings)
