Bolognese Pasta

allrecipes.com, submitted by Greg Johnson, with a few changes

1 pound ground beef (85% lean) 1 cup diced onion 1 tablespoon minced garlic 1 carrot, shredded

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 grated Parmesan cheese

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.

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 according to package instructions then drain.

Serve sauce over pasta topped with Parmesan cheese.

I did 1/2 lb italian sausage and 1/2 lb ground beef.  I followed one reviewers tip to let sauce simmer with the lid on or it would be too thick.  I found mine was too thin so I would do this with the lid off next time.  

Husband rating:  3 stars

Boys say:  neutral thumbs