You can skip the jarred sauce! This is super quick, easy, fresh and so so good using pantry staples. Just 30 minutes start to finish!
5 stars (17 ratings)
Ingredients
1tablespoonolive oil
1poundlean ground beef
1small onion, diced
1celery rib, diced
3clovesgarlic, minced
1teaspoondried oregano
1teaspoondried basil
¼cuptomato paste
¼cupdry red wine
128-ounce can crushed tomatoes
114.5-ounce can fire roasted petite diced tomatoes
½teaspoonsugar
¼cupfreshly grated Parmesan
2tablespoonsunsalted butter
Kosher salt and freshly ground pepper, to taste
Instructions
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add ground beef, onion and celery, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in garlic, oregano and basil until fragrant, about 1 minute. Stir in tomato paste.
Stir in wine, scraping any browned bits from the bottom of the pot.
Stir in tomatoes and sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.*
Remove from heat; stir in Parmesan and butter until melted, about 1 minute; season with salt and pepper to taste.
Serve with desired pasta.
Notes
*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.