Spaghetti Sauce With Ground Beef
Lara Shamma
A rich, slow-simmered meat sauce that freezes beautifully.
This is the spaghetti sauce I make on Sundays and eat all week. It is hearty, rich and better the next day.
Brown ground beef with onion, carrot and garlic, add tomato paste and cook until it darkens, then pour in crushed tomatoes, a splash of red wine, oregano and a bay leaf. Simmer gently for at least an hour, stirring now and then.
Season, stir through a knob of butter and toss with spaghetti and plenty of parmesan. Freeze the rest in portions for busy nights.