QUICK MEAT SAUCE & SUMMER BEEF-AND-RICE CASSEROLE

QUICK MEAT SAUCE
http://www.marthastewart.com/925151/gnocchi-quick-meat-sauce
This is a really good meat sauce.  Couldn't find gnocchi so had it with pasta noodles.   But I am sure it would be good with gnocchi like recipe called said.

• 1 tablespoon olive oil
• 3 pounds ground chuck (80 percent lean)
• 1 medium yellow onion, diced small
• 3 carrots, shredded
• 2 cloves garlic, roughly chopped
• Salt and pepper
• 2 cans (28 ounces each) whole peeled tomatoes, pureed in a blender
• 1 pound fresh or frozen gnocchi, cooked according to package instructions
• 1/4 cup grated Parmesan (1 ounce)
• Fresh basil leaves (optional)

Directions

1. In a large heavy pot, heat oil over high. Add meat and cook, breaking it up with a 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; transfer 5 cups meat sauce to an airtight container, let cool, then refrigerate for Summer Beef-and-Rice Casserole. Serve remaining sauce over gnocchi, topped with Parmesan and basil, if desired.
   
   
   
   
   SUMMER BEEF-AND-RICE CASSEROLE
   • 1/2 cup fresh breadcrumbs
   • 1/4 cup grated Parmesan (1 ounce)
   • 2 tablespoons olive oil, divided
   • 5 cups reserved Quick Meat Sauce (from Gnocchi with Quick Meat Sauce)
   • 1/2 cup long-grain white rice
   • 1/2 medium yellow onion, thinly sliced lengthwise
   • 2 zucchini or summer squash, very thinly sliced
   • Salt and pepper

   Directions

   1. Preheat oven to 475 degrees. Combine breadcrumbs, Parmesan, and 1 tablespoon oil. In a large cast-iron skillet, bring meat sauce to a rapid simmer over high. Stir in rice and remove from heat. Top with onion, then carefully arrange zucchini in a single, slightly overlapping layer. Season with salt and pepper, drizzle with remaining tablespoon oil, and top with breadcrumb mixture. Return to heat and bring to a simmer. Cover with foil and bake 10 minutes. Remove foil and bake until rice is cooked through and breadcrumbs are golden, about 10 minutes more. Let cool 5 minutes before serving.