Beefy Meat Sauce with Broken Lasagna

We are slowly but surely working our way through the ground beef in our freezer.

I decided to make an all ground beef meat sauce on Sunday night.  But after our long drive home from the Berkshires, I needed a sauce that would be ready in an hour and that didn’t require both ground beef and ground pork (which many bolognese sauces do).

After reviewing a number of recipes, I came up with the recipe below.  I thought broken lasagna noodles would be a fun change of pace.  The sauce was very tasty and I really enjoyed the chunks of carrot and celery (apparently I didn’t chop them finely enough).

I am excited to eat some of the leftover sauce on Tuesday night when Tim is away on business!

Beefy Meat Sauce with Broken Lasagna
Serves 6

  • 3 tablespoons olive oil
  • 1  carrot, peeled and finely chopped (about 3/4 cup)
  • 1 stalk celery, finely chopped (about 1/2 cup)
  • 1 large yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 3/4 pound ground beef
  • 1/4 cup red wine
  • 1 28 ounce can peeled whole tomatoes
  • 3 tablespoons tomato paste
  • Red pepper flakes to taste
  • Coarse salt and freshly ground pepper
  • 1 box lasagna noodles (not no-boil noodles)

Heat olive oil in a large saucepan over medium-high heat.

Add carrots, celery, garlic and onion; cook for 2 minutes.

Add beef; cook, stirring occasionally, until meat is browned, 15 to 20 minutes.

Add tomatoes, tomato paste, and wine; season with salt and pepper and red pepper flakes.

Cook, covered, over low heat, stirring occasionally, for 1 hour.

Meanwhile, break the lasagna sheets into pieces, bring pot of salted water to boil. Cook lasagna pieces to desired doneness.

Serve sauce over pasta.  Garnish with chopped Italian parsley.  Serve with grated parmesan cheese.

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