Ever since I got really into cooking, I’ve always made it a point to figure out the fastest way possible to make a dish. In fact, in looking through my recipe index, I think it’s safe to say most of my recipes can be made in as little as 15 minutes and most in no longer than one hour. If we’re talking about weeknight cooking, especially for those who have very little time to get a decent, healthy dinner on the table, I call that a win. Sometimes, though, isn’t it nice to just take it slow?
Ready In: 3 hours or more
2 tablespoons olive oil
1 1/4 pounds organic ground beef, 90% lean
1 small white onion, chopped
2 cloves garlic, crushed
2 bay leaves
1/4 teaspoon red pepper flakes
3 stems fresh oregano, divided
1 28-oz can San Marzano tomato sauce
2 tablespoons balsamic glaze
1/2 pound your favorite pasta
freshly shaved parmesan cheese to taste
1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef, using a wooden spoon to break up the meat. Cook for about 10 minutes or until cooked through.
2. Add the onion, garlic, bay leaves, red pepper flakes, two-thirds of the oregano (stems and all) and salt and pepper to taste. Cook until the onions are translucent, about five minutes.
3. Add the tomato sauce, 1/2 cup of water, balsamic glaze and a dash more salt and pepper. Bring to a boil, then reduce the heat down to low. Cover and let simmer for at least three hours.
4. Cook the pasta according to package instructions. Drain and toss with the sauce. Serve, then garnish with fresh oregano and cheese.