part0055

Step 1 Heat the oil in a medium Dutch oven or pot over medium heat. Add the red pepper flakes and stir for 15 seconds. Add the onion and carrot and cook, stirring occasionally, before the onion is golden brown, 10 to a quarter-hour. Stir in the garlic and cook until soft, about 1 minute. Stir in the tomato paste and cook until brick red, about 1 minute. Add the crushed tomatoes with their juices, the sugar, 1 teaspoon of salt, and some grinds of pepper. Bring it to a simmer. Partially cover the pot and continue steadily to simmer the sauce for a quarter-hour, adjusting heat as had a need to maintain a simmer.

Step 2 Meanwhile, heat a huge nonstick skillet over medium-high heat. Add the beef, oregano, rosemary, and thyme. Sprinkle with salt and pepper. Cook the meat, splitting up with a wooden spoon, until it browns, about five minutes. Stir the meat into the sauce and continue steadily to simmer, partially covered, stirring occasionally, until thickened and the flavors have blended about one hour. Put in a splash of water if the sauce becomes too thick. Stir the Parmesan into the sauce and modify the seasoning with additional salt and pepper. Serve over hot pasta with extra cheese for topping.


	1/4 cup extra-virgin olive oil
	2 small onions, chopped
	2 carrots, finely chopped
	6 tablespoons garlic, minced
	1/2 teaspoon crushed red pepper flakes
	1/4 cup tomato paste
	ounce two 28- cans whole peeled tomatoes, coarsely crushed
	1 tablespoon sugar
	kosher salt and freshly ground black pepper
	1 pound ground beef
	2 teaspoons dried oregano
	2 teaspoons dried rosemary
	2 teaspoons dried thyme
	1 cup freshly grated parmesan, plus more for serving
	[for serving:] hot cooked pasta