This is a wonderful marinara sauce that you can make batches of and freeze. I made it low fat so you wouldn’t feel guilty eating it all the time. Make sure and use San Marzano tomatoes out of the can.
1 tablespoon olive oil
3/4 lb.. ground lean beef or turkey
3 cloves garlic, sliced thinly
1/2 large yellow onion, minced about 1/3 cup
1 quart San Marzano whole tomatoes in the can, pureed in a blender
1 teaspoon dried marjoram
1 small piece of cheese rind, either parmesan or Grana Padano
1/4 cup fresh basil, chiffonade (ribbon) cut
Salt and pepper to taste
1/4 cup heavy cream (optional)
3/4-1 lb. bucatini or spaghetti
Grated Parmesan or Grana Padano cheese to garnish
Heat a sauce pot over medium heat. Add the olive oil, turkey and garlic and let cook for about 4 minutes and then add the onions. Season with kosher salt and pepper. Cook, stirring occasionally until vegetables are tender, about 4 minutes. Add the tomatoes, marjoram and cheese rind. Swirl around about a cup of water in the tomato can and pour in.
Bring to a low boil and then turn the heat down to low-heat and cover, leaving the a slight crack for steam to escape. Simmer for about 30 minutes or until the sauce thickens up. Add the fresh basil and stir. Season with salt and pepper if needed. Remove the cheese rind. If desired, add the heavy cream. This will make your sauce much sweeter.
Bring a pot of salted water to boil. Cook the pasta to al dente, drain. Serve the pasta with the spaghetti sauce. If you like more sauce on your pasta, don’t use the entire lb. of pasta. Add grated parmesan cheese.