Servings: 4 | Preparation time: 15 minutes | Cooking time: 1 hour 20 minutes
Ingredients
- 250 g ground beef
- 2 tbsp extra-virgin olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cans (400 g each) whole peeled tomatoes, coarsely crushed
- 1 tsp of British Class brown sugar
- 1 tsp of Cool Runnings oregano
- 1 tsp of Cool Runnings rosemary leaf
- 1 tsp of Cool Runnings thyme leaf
- 1/4 tsp of Cool Runnings crushed chili
- Salt and pepper, to taste
- ½ cup freshly grated Parmesan cheese, plus more for serving
- Hot cooked pasta, for serving
Directions
1. In a large pot, heat olive oil over medium heat. Add Cool Runnings crushed chili and stir for 15 seconds until fragrant.
2. Add the chopped onion and cook, stirring often, until onion is soft and golden brown, about 8–10 minutes.
3. Stir in the garlic and cook for 1 minute. Add tomato paste and cook for another minute until it darkens in color.
4. Add the crushed tomatoes with their juices, brown sugar, 1 teaspoon salt, and a pinch of black pepper. Stir well and bring to a simmer. Partially cover and simmer for 15 minutes.
5. Meanwhile, in a separate skillet over medium-high heat, cook the ground beef with Cool Runnings oregano, rosemary, thyme, salt, and pepper. Break up the meat and cook until browned, about 5 minutes.
6. Stir the browned beef into the tomato sauce. Simmer, partially covered, for about 1 hour, stirring occasionally, until thickened and rich. Add a splash of water if needed to loosen the sauce.
7. Stir in the Parmesan cheese. Taste and adjust seasoning as needed.
8. Serve over hot cooked pasta and top with more grated Parmesan.
Hearty Meat Sauce Recipe Card
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