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Dinner for 6

Simple Beef Ragu

Ground beef and finely chopped vegetables simmer slowly with crushed tomatoes, herbs, and broth for a rich sauce.

$2.11per serving $$
55 minstart to table
6servings

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Ingredients

  • 2 tbsp extra-virgin olive oil or salted butter
  • 1 large carrot
  • 2 ribs celery
  • 1/2 yellow onion
  • 3 cloves garlic
  • 1 1/2 lb ground beef
  • 1 can (28 oz) crushed tomatoes
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp italian seasoning
  • 1/4 tsp ground nutmeg
  • 1 tsp granulated sugar
  • 1/2 cup chicken
  • thin pasta noodles (optional)
  • creamy polenta (optional)
  • parmesan (optional)

Steps

  1. Heat the oil or butter in a large pot over medium heat, then cook the carrot, celery, onion, and garlic for 8 minutes.
  2. Add the beef and cook for 8 minutes, breaking it apart until browned and cooked to 160 F.
  3. Stir in the crushed tomatoes, chicken broth, salt, pepper, Italian seasoning, nutmeg, and sugar.
  4. Cover the pot partially and simmer over low heat for 35 minutes, stirring occasionally.
  5. Check that the thickest part of the poultry reaches 165 F before serving.
  6. Taste the ragu and adjust the salt and pepper before serving.

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