Slow-Simmered Italian Ground Beef and Celery Ragu with Fresh Herbs

Ingredients

• 500g Ground Beef (preferably grass-fed)
• 2 stalks, finely diced Celery
• 796 ml Canned Crushed Tomatoes
• 1 tsp Dried Oregano
• 3 cloves, minced Garlic
• 1 medium, finely diced Yellow Onion
• 3 tbsp Extra Virgin Olive Oil
• 300g Pasta (Pappardelle or Tagliatelle)
• 1/4 cup, chopped Fresh Basil
• 1/2 cup Dry Red Wine (optional)
• To serve Parmesan Cheese

Instructions

1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and cook until softened and translucent.
2. Add minced garlic and cook for another minute until fragrant.
3. Add ground beef and cook until browned, breaking it up with a spoon. If using, drain any excess fat thoroughly.
4. Add dry red wine (if using) and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
5. Stir in crushed tomatoes, diced celery, dried oregano, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 3 hours, stirring occasionally. The longer it simmers, the richer the flavor.
6. Cook pasta according to package directions. Drain well.
7. Stir in fresh basil into the ragu just before serving.
8. Serve sauce over cooked pasta and garnish with parmesan cheese.

Cuisine: Italian

Suitability: high protein

Prep Time: 20 mins

Cook Time: mins

Serving Size: 6

Meal Type: dinner