makes enough for about 2 or 3 lbs of pasta, so use some tonight and store the rest for a lazy day
2 cans crushed tomatoes
1/2 medium yellow onion, chopped fine
equal amount of carrots, chopped also (I use my food processor)
4-5 cloves of garlic, minced (optional)
vegetable or olive oil
1 lb lean ground beef
- In a large pot, cook onions, garlic, and carrots on medium-high heat until soft and slightly browned, stirring constantly. Once cooked, add beef, breaking up as you go. Cook through. Add tomatoes and cook until slightly thickened.
- Reserve 1/4 C of sauce and toss the rest with the pasta. Place the tossed sauce and pasta on a plate and top with reserved sauce and freshly grated Parmesan or Pecorino Romano.