Ingredients
- Base Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter, plus 2 tablespoons more to toss with pasta
- 1½ cups chopped onion (from 1 medium onion)
- 1 celery stalk, finely chopped
- 1 medium carrot, peeled and shredded
- 3 garlic cloves, minced
- 1 lb ground beef (20% fat)
- ½ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1 cup beef broth
- 28 oz canned crushed tomatoes
- 1½ cups hot water, plus more as needed
- 2 tablespoons double-concentrated tomato paste (or 4 tablespoons regular)
- ¼ cup finely chopped parsley (or fresh basil), plus more for serving
- ½ cup whole milk
- To Serve:
- Pappardelle or tagliatelle pasta
- Freshly grated Parmesan cheese
Instructions
- Cook Vegetables: In a 6-quart Dutch oven or heavy pot over medium heat, heat olive oil and melt butter. Add onion and cook until softened, about 3 minutes. Stir in celery and carrot; cook for another 5 minutes until golden. Add garlic and sauté for 30 seconds.
- Brown the Beef: Add ground beef, salt, and pepper. Cook while breaking it up with a spatula until browned and juices are released, about 5 minutes.
- Add Liquids: Pour in the beef broth. Increase heat and simmer, stirring often, until most of the liquid has evaporated, about 5 minutes.
- Make Sauce: Stir in crushed tomatoes, hot water, tomato paste, parsley, and milk. Bring to a boil, then reduce heat to low. Cover partially and simmer for 1½ to 2 hours, stirring occasionally. Add extra hot water, ½ cup at a time, if sauce begins to stick.
- Finish Sauce: When meat is tender and sauce has thickened to a sloppy joe consistency, adjust seasoning with salt and pepper.
- Serve: Serve hot over pasta and garnish with Parmesan and more herbs.
Notes
- This sauce can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- If you prefer a richer sauce, add a splash of red wine when simmering the beef broth.
- For a vegetarian version, substitute the beef with lentils or mushrooms.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
