Spaghetti With Meat Sauce Recipe

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.