This family-pleasing pasta sauce is sure to satisfy! You can make it ahead and store in your freezer for up to two months. Simply thaw, reheat and serve over your favorite pasta noodles.
2 tbsp. olive oil
1 cup finely chopped carrots
1 yellow onion, diced
2 cloves garlic, minced
1 lb. ground beef (ground turkey, chicken or lamb can be used in place of beef)
1 cup plain yogurt
1-28 oz. cans diced tomatoes
1-6 oz. can tomato paste
½ tsp. salt
½ tsp. pepper
1 tsp. dried basil
1 tsp. dried oregano
¼ tsp. crushed red pepper flakes
¼ cup grated Parmesan cheese
Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet and stir in yogurt. Bring to a simmer, reduce heat to medium-low, and simmer until the yogurt is absorbed.
Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in Parmesan cheese, stir well, and cook for two more hours. Serve over cooked pasta.
Bolognese can be portioned in 16 oz. containers and cooled quickly in the refrigerator. Once cooled, it can be covered and frozen. Freezer shelf life is one to two months. Defrost in refrigerator the day before serving. Reheat on stovetop in a small soup pot.