Ingredients
Scale
- 2 pounds extra lean ground beef
- 3 Tbsp olive oil
- 2 large onions, diced
- 4 large carrots, shredded
- 8 cloves garlic, minced
- 8 ounces mushrooms, chopped
- 1 cup red wine
- 2 – 28 ounce cans diced tomatoes
- 3 Tbsp tomato paste
- 1 jar pasta sauce
- 2 1/2 Tbsp Italian seasoning
- 2 Tbsp molasses
- 3 bay leaves
- 1 tsp pepper
- 1 medium zucchini, shredded
- 1–2 parmesan rinds, or 1/2 cup shredded parmesan cheese
- 2 Tbsp balsamic vinegar
- 2 Tbsp butter
Instructions
- In a large pot, brown beef, then remove from pot
- In the same pot, sauté onions in olive oil for 2-3 minutes
- Add shredded carrots and minced garlic and cook another minute
- Deglaze pan with wine
- Add the tomatoes, tomato paste, Italian seasoning, molasses, bay leaves, pepper, and jar of pasta sauce
- Cover, and allow to simmer for 1/2 hour
- Add ground beef, shredded zucchini, mushrooms, and parmesan rind, cover and simmer another 1/2 hour
- Remove from heat, and stir in balsamic vinegar and butter
Notes
Makes enough sauce for 2 large pans of lasagna, or a dozen servings of pasta.
- Prep Time: 10 minutes
- Cook Time: 1 hour
