Servings: 6
Extra-virgin olive oil 
2 tbsp
Crushed red pepper flakes 
1/4 tsp
Small onion
1, chopped 
1, finely chopped
3 cloves, minced
Tomato paste 
2 tbsp
Whole peeled tomatoes
2 (28-oz) cans, crushed
1 1/2 tsp
to taste
Ground black pepper 
to taste
Ground beef 
8 oz
Dried thyme 
1 tsp
Dried oregano 
1 tsp
Dried rosemary 
1 tsp
Parmesan cheese 
1/2 cup, grated (plus for serving)
Ground Beef Recipes: Meat Sauce
20 m
1 h 30 m
Ready in:
1 h 50 m
  1. In a pot over medium, heat oil. Add red pepper flakes. Stir for 15 seconds. Then, add chopped onion and carrot. Cook for 10 minutes, or until the onion is golden brown. Add garlic. Cook for 1 minute, or until soft. Add tomato paste. Stir. Cook for 1 minute, or until brick red. Add sugar, salt (1 tsp), ground black pepper, and crushed tomatoes with their liquid. Bring to a simmer, then partially cover, and keep simmering for 15 minutes. 
  2. Meanwhile, over medium-high, heat a nonstick skillet. Cook beef, thyme, oregano, and rosemary. Sprinkle with salt and ground black pepper to taste. Stirring, cook for 5 minutes. Then, add the meat to the sauce. Partially cover. Simmer for 1 hour, or until thickened. Add water if too thick. Add cheese. Stir. Add more salt and ground black pepper if desired. Serve over pasta. Add more cheese. Enjoy!