In a large, heavy pot, heat oil over high. Add meat and cook, breaking it up with wooden spoon, until it begins to brown, about 5 minutes. Add onion, carrots, and garlic and cook until meat is browned and onion is soft, about 5 minutes. Season with salt and pepper, add tomato puree, and bring to a rapid simmer. Cook, stirring occasionally, until liquid is slightly reduced, about 15 minutes. Season with salt and pepper. Serve sauce over gnocchi, topped with Parmesan.
Save 5 cups of sauce for "Summer Beef and Rice Casserole."
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|Serving Size: 1 Serving (542g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 289 (33%)|
|Amt Per Serving||% DV|
|Total Fat 32.2g||43 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 8g|
|Cholesterol 352.9mg||109 %|
|Sodium 406.7mg||14 %|
|Potassium 1208.8mg||32 %|
|Total Carbohydrate 70.8g||21 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 68.9g|
|Protein 73.8g||105 %|
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Calories per serving: 885
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