Ingredients
¼cupextra virgin olive oil,divided
1½lbslean ground beef
1½medium carrot,finely grated (about ½ cup)
½medium yellow onion,finely diced (about ½ cup)
4garlic cloves,finely minced
56ozRoma tomatoes,crushed
¼cupfresh basil,chopped
2tbspfresh parsley,chopped
1tspdried rosemary,crushed
¾tspdried thyme
½tspdried oregano
½tspdried marjoram
½tspdried Sage
2bay leaves
½tspsalt,or to taste
¼tspfreshly ground black pepper
½cupchicken,or beef broth, to thin sauce if desired
freshly Romano and Parmesan cheese,or Mizithra cheese, finely grated for serving
Preparation
In a large non-stick saucepot, heat 1 tablespoon olive oil over medium-high heat. Crumble ground beef into the pot. Brown beef, stirring occasionally and breaking up the beef as you stir until cooked through.
Drain ground beef, reserving 1 tablespoon fat in the pot. Place browned beef in a food processor and pulse until finely ground for about 10 to 15 seconds, set aside.
Saute carrot and onion in reserved fat over medium-high heat until golden for about 4 minutes, adding in garlic during the last minute of sauteing.
Remove from heat and stir in 2 cans crushed Roma tomatoes, remaining 3 tablespoons extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper, and browned beef.
Return pot to low heat and simmer uncovered for 5 to 8 hours, stirring occasionally.
Add broth to the sauce to thin sauce if desired.
Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.
