Homemade ragu that tastes so much better than the bottled stuff!
5 stars (2 ratings)
Ingredients
1tablespoonolive oil
1clovegarlic, thinly sliced
1small onion, chopped
Kosher salt, to taste
2poundsground beef
114.5-ounce can diced tomatoes
114.5-ounce can tomato sauce
2cinnamon sticks
6-8cloves
¼cupchopped fresh parsley leaves
1poundspaghetti
Instructions
Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and saute until the edges are golden, about 2-3 minutes. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Season with salt, to taste. Add beef and cook until browned, about 5-8 minutes, making sure to crumble the beef as it cooks; season with salt, to taste.
Stir in diced tomatoes, tomato sauce, cinnamon sticks and cloves. Reduce heat to low; simmer, stirring occasionally, with lid slightly ajar, until sauce has thickened, about 90-120 minutes. Stir in parsley.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.